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 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 caramelizat ...

grilling Grilling is a form of cooking that involves 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 and v ...

. Round steak is commonly marinated when grilled, and prepared with slow moist-heat methods indoors such as

braising Braising (from the French language, French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first Browning (cooking), browned at a high temperature, then simmered in a covered pot in cook ...

, to tenderize the meat and maintain moisture. The cut is typically sliced thin for serving, and is popular as

jerky Jerky is lean trimmed meat strips which are Food drying, dehydrated to prevent Food spoilage, spoilage and seasoned to varying degrees. Normally, this drying includes the addition of salt to prevent Microorganism, microbial growth through o ...

. 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

Biltong Biltong is a form of air-dried, cured meat which originated in Southern Africa. Southern African countries include South Africa, Zimbabwe, Namibia, Zambia, Malawi, Botswana, Lesotho and Eswatini. Various types of meat are used to produce ...

– 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 * London broil – bias-cut roasted steak, commonly made with round steak *

Italian beef An Italian beef is a sandwich of American origin, originating in Chicago, made from thin slices of roast beef simmered and served with a thin gravy on French bread. Common toppings are a choice between spicy giardiniera (called "hot") or mild ...

– 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 a stout that originated in the brewery of Arthur Guinness at Guinness Brewery, St. James's Gate, Dublin, Ireland, in the 18th century. It is now owned by the British-based Multinational corporation, multinational alcoholic bever ...

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 Ground beef, hamburger, hamburger meat (North American English), minced beef or beef mince (Commonwealth English; often just generically referred to as ground meat, ''mince'' or ''mincemeat'') is beef that has been finely chopped with a knife or ...

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 ''wikt:swiss, swissed'' by rolling or pounding before being braising, braised in a cooking pot of stewed vegetables and seasonings. It is often served with gravy. It is made either on a stove ...

– preparing by making a series of small cuts with a bladed roller or pounding flat, also called Swissing, cubing or tenderizing

References

External links

* {{DEFAULTSORT:Round Steak Cuts of beef

Topside and silverside

Dishes

Common preparations

See also

References

External links