Round steak

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BeefCutRound

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Beef round top round steak in pan, raw

Round steak is a type of beef cut from the hindquarters of the cattle, specifically the round section, which is located at the rear leg of the animal. This cut is lean and less tender than cuts from the front part of the animal, such as the rib, loin, and chuck. Round steak is often more affordable than more tender cuts and is suitable for a variety of cooking methods, including braising, slow cooking, and pressure cooking, which help to tenderize the meat.

Description

Round steak comes from the Beef round, which includes several muscles with varying degrees of tenderness. The round is divided into cuts including the top round, bottom round, and eye of round, each of which has its own characteristics and uses in cooking. The top round is the most tender of these cuts and is often sliced thin for use in dishes such as London broil. The bottom round, which is tougher, is typically used for roasts or stews. The eye of round, resembling a tenderloin but much less tender, is best cooked with moist heat cooking methods.

Cooking Methods

Due to its lean nature, round steak benefits from cooking methods that involve liquid or moisture to prevent the meat from drying out. Some popular methods include:

• Braising: Cooking slowly with a small amount of liquid in a tightly covered pan. This method is ideal for tougher cuts, making them more tender.
• Slow Cooking: Using a slow cooker to cook the steak over a long period, which breaks down the tough fibers.
• Pressure Cooking: Cooking under high pressure to significantly reduce cooking time while achieving a tender result.

Marinating the steak prior to cooking can also help to tenderize and add flavor to the meat.

Nutritional Information

Round steak is a good source of protein, iron, and B vitamins, making it a nutritious addition to the diet. It is leaner than many other cuts of beef, which makes it a lower-fat option for those looking to reduce their fat intake.

Serving Suggestions

Round steak can be served in a variety of ways, including sliced thin for sandwiches, cut into cubes for stews, or cooked as a whole steak. It pairs well with a range of flavors and ingredients, from traditional barbecue sauces to international spices.

See Also

• Beef cuts
• Cooking methods
• Nutrition

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