A round steak is a beef
steak
A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally Grilling, grilled or Pan frying, fried, and can be diced or cooked in sauce.
Steaks are most commonly cut from cattle (beefsteak), but can also ...
from the "round", the rear end 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 (; : femurs or femora ), or thigh bone is the only long bone, bone in the thigh — the region of the lower limb between the hip and the knee. In many quadrupeds, four-legged animals the femur is the upper bone of the hindleg.
The Femo ...
), 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 or
grilling. Round steak is commonly marinated when grilled, and prepared with slow moist-heat methods indoors such as
braising, to tenderize the meat and maintain moisture. The cut is typically sliced thin for serving, and is popular as
jerky.
The
rump cover or picanha, with its thick layer of accompanying fat, is highly esteemed in many South American countries, particularly
Brazil
Brazil, officially the Federative Republic of Brazil, is the largest country in South America. It is the world's List of countries and dependencies by area, fifth-largest country by area and the List of countries and dependencies by population ...
and
Argentina
Argentina, officially the Argentine Republic, is a country in the southern half of South America. It covers an area of , making it the List of South American countries by area, second-largest country in South America after Brazil, the fourt ...
, but is rarely found elsewhere.
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
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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 colour. It is made from top (inside) round, and it is le ...
– air-dried salted beef made with round steak
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London broil – bias-cut roasted steak, commonly made with round steak
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Italian beef – thinly sliced round steak cooked in stock
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Rinderbraten – round steak stuffed with pork fat and spices
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Steak and Guinness pie – round steak with
Guinness stout, bacon, and onions, in pie crust
*
Tafelspitz
Tafelspitz (German language, German ''Tafelspitz'', ; ''top of the table'') is boiled veal or beef in broth, served with a mix of minced Apple, apples and horseradish. It is a classic dish of the Viennese cuisine and popular in all of Austria an ...
– 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 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 – cutting through the center, leaving a small hinge of meat, and unfolding to create a thinner steak
*
Swiss steak – 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
*
Popeseye steak
References
External links
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{{DEFAULTSORT:Round Steak
Cuts of beef