A bit tough and best suited as corned beef or pot roast. They are also used to make ground beef and deli meat. Though not nearly as tender or juicy as a rib roast, a bottom round roast makes a suitable budget alternative with a strong beefy flavor. The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. The very top of the leg and rear of the animal is the rump. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. New Zealand cuts also use these terms (or sometimes "Outside Round" for silverside). Rump cover, with its thick layer of accompanying fat, is considered one of the best (and most flavorful) beef cuts in many South American countries, particularly Brazil and Argentina. These cuts are normally reserved for restaurants. Bottom Round Steak. Flank steak comes from the flank of the steer below the loin and sirloin. "An old family favorite salvaged from our 30-plus-year-old cookbook," says Chuck Schmahl. Pour in some more beef stock, red wine or water until the steak is around half-covered. Braising is the best cooking method for this tougher cut. Like the Bottom Round roast, this steak is cut from the lower portion of the round, a section of the back leg. This cut is leaner than prime cuts. This option will prove to be one of the most affordable for your stroganoff. Stores use to sell round steak as pictured above. The round steak cut contains multiple sections of the round: the top round, bottom round and eye of round. Bottom round can be a bit tough, so I'd think braise(ish) rather than a dry 'oven' roast: pot roast, or staccato (the Italian version - delicious), any variety of beef stew (from all-American to Beef Bourguinon)....in other words, long, slow and cooked with lots of flavorful liquid and aromatics. Top and bottom round are both used for deli-style roast beef. Bottom Round, Baron of Beef Roast The Bottom Round has all the great flavor of the Top Round, but it’s not as big and has a slightly tighter grain. Even wild hog is an option, though the rounds will typically stay on the bone with pigs, as the rear quarters are what you use to make hams. This specific cut does not tend to be found elsewhere, however. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Bottom round roast; Eye of round roast; Rump roast; All four of these roasts from the beef round are considered “lean” beef cuts, with less than 10 grams of fat per serving. When tenderizing round steak, it is often helpful to break up the meat fibers by pounding the beef manually. Bottom Round Steak. Traditionally, Philly cheesesteaks are made with rib eye steaks or rib roasts, but the cost of making these sandwiches can quickly add up using this premium beef cut. How Do I Cook a Pot Roast? While naturally tender cuts such as rib roast and tenderloin can be cooked over fast, high heat, you must braise bottom round roast over a long period of time to make the meat fork-tender. Performing best when thinly sliced, rump steak is the most tender cut that comes from the hip section of the animal. Round Steak. When the leaves start to fall and the temperatures drop it's time for something hearty. The muscles in this area are used for movement, so the beef is leaner and less tender. A couple of rump roasts are found where the tail meets the spine on the deer or elk. The name gives it away. Common cuts of the round steak are top round, bottom round and eye of round steaks. Common Names: Bottom Round London Broil; Western Griller; Description: This lean steak is best in a tenderizing marinade and cooked to no more than medium rare doneness. The liquid it cooks in prevents the beef from drying out, as well. Steaks Each is sometimes cut into steaks. If you ever saw something called rump roast, it was bottom round. Instead, they cut the meat into separate cuts usually bottom round, top round, or eye of round roasts. Moist cooking methods include braising and stewing. It's similar to a flank steak. Usually, the round primal is divided into Top Round, Bottom, Round, Eye of Round, and the Sirloin Tip. Pre-cutting will lower meat quality. Choice cuts, on the other hand, can be found in the typical supermarket. The cuts of beef that you’ll use for a pot roast tend to be a little tough. Stores use to sell round steak as pictured above. The Bottom Round Steak is cut crosswise from this roast. Beef rounds come from the rear section of the cow. Braising involves cooking the beef cut with small amounts of liquid like water or broth. If you’re on a budget you can get away with using a round steak. Bottom Round Roast, Beef cooking information, facts and recipes. The round steaks may come from several places on the Round, but today, we will get a better look on the top round steak cut. So, as you might have gathered, top rounds and bottom rounds are some of the most versatile cuts on an animal; this extends to deer, elk and moose. Moisture softens the meat to make it tenderer. Slow cooking round steak in liquid is another great cooking method to use. And if you ever see something called a Santa Fe cut, it's the top round cap. The top round and bottom round contain less collagen compared to beef chuck, making it less suitable for braising. She specializes in subjects ranging from how to live a happier life to potentially harmful food and drug-related interactions. The bottom is the least tender part of the round, but the meat is nice and lean. Steaks Each is sometimes cut into steaks. This cut of meat is not marbled with fat, therefore, it can become very tough when cooking. Then it's time to cut the meat into thin strips. Stewing involves cooking the steak by covering it with liquid and cooking it slowly over time, for up to 3 hours. The cleaner the steak when it hits the pan, the more mouth-wateringly tender it will be when it's on the plate. Traditionally, Philly cheesesteaks are made with rib eye steaks or rib roasts, but the cost of making these sandwiches can quickly add up using this premium beef cut. Add any aromatics you want to infuse with your steak at this point. Elizabeth Streeter has been writing professionally since 2000. Many recipes call for marinating for several hours, cooking with moisture or cooking slowly in a crockpot. Purchasing round steak as the last item on your shopping trip will ensure that the beef stays cool until you arrive home. If your meat is not tenderized, spend a little time doing just that. Sometimes cube steak is top sirloin that has been run through the tenderizer. At Tony’s we call Top or Bottom round roasts Baron of Beef. round tip roast = tip roast = sirloin tip roast = tip sirloin roast Notes: This roast is just a cut away from the sirloin, so it's tender enough to be oven roasted or cut up into kabobs. With so many steak choices, you may find it difficult to choose the right beef cut for your meal. I've used bottom round but any tough, lean cut of beef will work. I’d buy a big thick round steak, about two inches thick and weighing about 6 lbs to make three meals. Round Primal | Primal Cut Home to lean, inexpensive cuts that come from the rump and hind legs. For people watching fat and calorie content, round steak makes a good choice. Round steak is cut from the rear leg of the cow and can be a bit chewy because it's so lean. Bottom round steak is an economical cut and is usually less expensive because it tends to be tough and requires special care in cooking. A third muscle in the top round, the gracilis, or top round cap, is sometimes used for stir fry meat, fajitas and so on. It makes a great roast beef, and some of the best Cube Steaks you’ll ever taste. Streeter has written for "Family Circle," "Woman's Day," "Natural Health" and "Fitness." Streeter holds a Bachelor of Science in nutrition science from Auburn University and is currently working towards a Master of Arts in psychology. Unfortunately, stores don’t usually sale the whole big thick round steaks anymore. The bottom round, also called outside round, is the outer part of the round where muscles are well exercised, so it contains tough muscles. The round steak is great if you are in a rush and need something to cook, fast. Select, usually cheaper than other grades, are very lean and tougher than the other grades. (click here to learn more about these other cuts of beef.). Butchers use the term "London Broil" to refer to … Bottom round is tougher than the top round and is definitely a marinating steak. When stir-frying round steak, cut the steak immediately before cooking. Though round steak cannot simply be thrown on a grill and cooked in the same manner as a simple grilling steak cut such as sirloin; rump steak is ideal for recipes in which the beef is cooked, stewed or braised in liquid to impart tenderness. According to BeefNutrition.org, one 3-ounce serving of round steak contains 1.9 grams of saturated fat and 5.3 grams of total fat. Round Primal | Primal Cut Home to lean, inexpensive cuts that come from the rump and hind legs. The point of this dish is to use a tough cut of meat (such as mock tender steak), as a couple of hours of slow braising will tenderize it very nicely. Swiss steak is a braised beef recipe traditionally made with thick pieces of beef round, although you can also use chuck shoulder steak. Then it's time to cut the meat into thin strips. If you are looking for a beautiful chunk of steak to put on a plate, round steak … Use it purely for a steak, however, and the bottom sirloin is likely to prove tough, chewy, and chunky. The cleaner the steak when it hits the pan, the more mouth-wateringly tender it will be when it's on the plate. Top Round Steaks are thick slices cut crosswise from the roast. British cuts topside and silverside together are roughly equivalent to the American Round cut. As a whole, meat coming from that section tends to be tougher because these muscles are more exercised than other areas of the cow. A couple of roasts can be found on the front of the leg; these are the “knuckles,” which on a cow is the sirloin. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. The Bottom Round has all the great flavor of the Top Round, but it’s not as big and has a slightly tighter grain. The bottom round steak is sliced thin from the bottom round roast. Fried round steak is a magical delight: simple, easy to whip up in about 10 to 15 minutes, and so flavorful, you can’t even believe what you’re eating is a fried up piece of cheap beef. Serve over noodles or rice to soak up all of that great sauce. Bottom round can be a bit tough, so I'd think braise(ish) rather than a dry 'oven' roast: pot roast, or staccato (the Italian version - delicious), any variety of beef stew (from all-American to Beef Bourguinon)....in other words, long, slow and cooked with lots of flavorful liquid and aromatics. Rump steak. Bottom Round Roast: Roasts from the bottom round. A moderately tough cut, round steaks cook better with moisture. Also, touch the package and make sure it is still cold. A round steak is a beef steak from the "round", the rear leg of the cow. Round Steak You’ll notice the round cut is from the hindquarter of the cow and is in general a tougher cut of beef. Brand X Pictures/Brand X Pictures/Getty Images, A Web Experience brought to you by LEAFtv, Beef It's What's for Dinner; Beef and Health; Nature’s Best-Tasting Multivitamin. They now like cut the meat into separate cuts usually bottom round, top round, or eye of round roasts. Bottom Round: One area is tougher than the other, and it's usually divided into two smaller cuts -- bottom round roast and rump roast (the end that comes to a point). I like to use round steak … This is a lean cut and it is moderately tough. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts. Often sold as roasts, steaks for marinating or Ground Beef. The bottom round roast can be used as an oven roast if it is of the best quality, but it can become very tough and chewy if it is roasted too long. Top Round This is the inside leg muscle, opposite the Bottom Round. Even then, it's going to be a little too chewy, especially compared to the meat from the top sirloin. Another shopping tip is to ensure that the “sell-by” date on the package has not passed. The Top Round Steak is sometimes called a London Broil, but that is the name of a menu item, not a cut, and it is more commonly from the Flank. 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