A round steak is a beef
steak
A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patti ...
from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (
femur
The femur (; ), or thigh bone, is the proximal bone of the hindlimb in tetrapod vertebrates. The head of the femur articulates with the acetabulum in the pelvic bone forming the hip joint, while the distal part of the femur articulates wit ...
), and may include the knuckle (
sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and
marbling makes round dry out when cooked with dry-heat cooking methods like
roasting
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelizatio ...
or
grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...
. Round steak is commonly prepared with slow moist-heat methods including
braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make
jerky
Jerky is lean trimmed meat cut into strips and dried (dehydrated) to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process. The word "jerky" derive ...
.
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
Brazil ( pt, Brasil; ), officially the Federative Republic of Brazil (Portuguese: ), is the largest country in both South America and Latin America. At and with over 217 million people, Brazil is the world's fifth-largest country by area ...
and
Argentina
Argentina (), officially the Argentine Republic ( es, link=no, República Argentina), is a country in the southern half of South America. Argentina covers an area of , making it the second-largest country in South America after Brazil, th ...
. This specific cut does not tend to be found elsewhere, however.
Topside and silverside
British cuts topside and
silverside together are roughly equivalent to the American round cut. New Zealand cuts also use these terms (or sometimes "outside round" for silverside).
Dishes
*
Biltong — air-dried beef cured with vinegar, salt, and coriander; made preferentially with round steak
*
Bresaola
Bresaola ( , , , ) is air-dried, salted beef (but it can also be made of horse, venison and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top (inside) round, and ...
— air-dried salted beef made with round steak
*
London broil — bias-cut roasted steak, commonly made with round steak
*
Italian beef — thinly sliced round steak cooked in stock
*
Rinderbraten — round steak stuffed with pork fat and spices
*
Steak and Guinness pie — round steak with
Guinness
Guinness () is an Irish dry stout that originated in the brewery of Arthur Guinness at St. James's Gate, Dublin, Ireland, in 1759. It is one of the most successful alcohol brands worldwide, brewed in almost 50 countries, and available in o ...
stout, bacon, and onions, in pie crust
*
Tafelspitz — Austrian dish of boiled veal, prepared from the top part of the round
*
Jangjorim — Korean dish of eye of round boiled down in soy sauce, commonly with braised quail eggs (''mechurial jangjorim'') or
shishito pepper (''kkwarigochu jangjorim'')
Common preparations
* Ground round or beef mince — a type of
ground beef
Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife, meat grinder (American English), mincer or mincing machine (British English). It is used in many recipes including hamburgers, bolognese sauce, meatloaf, m ...
made from round steak and trimmings from the primal round; this is also the name of a U.S. restaurant chain,
Ground Round
*
Accordion cut — cutting on alternating sides and stretching to make a thinner overall steak
*
Butterflying
Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. Spatchcocking is a specific method for butterflying poultry that involv ...
— cutting through the center, leaving a small hinge of meat, and unfolding to create a thinner steak
*
Swiss steak
Swiss steak is a dish of meat, usually beef, that is '' swissed'' by rolling or pounding before being braised in a cooking pot of stewed vegetables and seasonings. It is often served with gravy. It is made either on a stove or in an oven, and do ...
— preparing by making a series of small cuts with a bladed roller or pounding flat, also called Swissing, cubing or tenderizing
See also
*
List of steak dishes
This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be bake ...
*
Popeseye steak
References
External links
*
{{DEFAULTSORT:Round Steak
Cuts of beef