Even then, it's going to be a little too chewy, especially compared to the meat from the top sirloin. Is flank steak the same as round steak? When tenderizing round steak, it is often helpful to break up the meat fibers by pounding the beef manually. Bottom round steak is an economical cut and is usually less expensive because it tends to be tough and requires special care in cooking. The round steak is great if you are in a rush and need something to cook, fast. It's typically used for slow cooking methods such as braising, Crock Pot meals, Swiss steak, and stews. Often sold as roasts, steaks for marinating or Ground Beef. Beef rounds come from the rear section of the cow. The muscles in this area are used for movement, so the beef is leaner and less tender. 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. Round steak tends to be a fairly inexpensive cut of beef, but unfortunately, it can become tough and chewy if not cooked the right way. Round Primal | Primal Cut Home to lean, inexpensive cuts that come from the rump and hind legs. "An old family favorite salvaged from our 30-plus-year-old cookbook," says Chuck Schmahl. A frequently used muscle, the meat from this area is lean but tough. For example, a rump roast comes from the bottom round. Instead, they cut the meat into separate cuts usually bottom round, top round, or eye of round roasts. Chow.com notes that, next to the sirloin, the top round steak cut is the most tender and expensive of the round steaks. 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. Rump steak, also called round steak, is a less costly beef cut suitable for cooking and creating beef-based dishes. I recently found a way to prepare round steak that doesn’t include any of the above. Serve over noodles or rice to soak up all of that great sauce. 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. Many recipes call for marinating for several hours, cooking with moisture or cooking slowly in a crockpot. Bottom Round cuts are often used to make roasts and are often used for your traditional roasts for Sunday dinners. Cooking methods that allow the round steak to cook … This is a lean cut and it is moderately tough. Braising involves cooking the beef cut with small amounts of liquid like water or broth. Top Round This is the inside leg muscle, opposite the Bottom Round. The Bottom Round has all the great flavor of the Top Round, but it’s not as big and has a slightly tighter grain. Bake the round steak in the oven at 325 degrees F for about 60-90 minutes, or until the steak and vegetables are tender.Thicker cuts of beef will require the longer cooking time, so adjust accordingly. Round Steak It's a fairly inexpensive cut of meat that 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" (via Wikipedia). Let’s put this in more familiar terms. 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. Eye of Round Moist cooking methods include braising and stewing. A bit tough and best suited as corned beef or pot roast. The cleaner the steak when it hits the pan, the more mouth-wateringly tender it will be when it's on the plate. This cut is the most affordable, but can be chewy and fibrous if not prepared correctly. I’d buy a big thick round steak, about two inches thick and weighing about 6 lbs to make three meals. The Bottom Round Steak is cut crosswise from this roast. I recently found a way to prepare round steak that doesn’t include any of the above. 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. A bit tough and best suited as corned beef or pot roast. Add some marinade for enhanced flavor and increased tenderness. If your meat is not tenderized, spend a little time doing just that. The rounds — namely the top and bottom rounds — are more or less the hamstrings of the animal. 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. The cuts of beef that you’ll use for a pot roast tend to be a little tough. Swiss steak is a braised beef recipe traditionally made with thick pieces of beef round, although you can also use chuck shoulder steak. A moderately tough cut, round steaks cook better with moisture. Pre-cutting will lower meat quality. This is a lean cut and it is moderately tough. Flank steak comes from the flank of the steer below the loin and sirloin. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Streeter has written for "Family Circle," "Woman's Day," "Natural Health" and "Fitness." 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). As a whole, meat coming from that section tends to be tougher because these muscles are more exercised than other areas of the cow. Round steak is commonly prepared with slow moist-heat … 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. These cuts are normally reserved for restaurants. This cut is very lean but not quite as tough as the Bottom Round. Braising involves cooking the beef cut with small amounts of liquid like water or broth. Purchasing round steak as the last item on your shopping trip will ensure that the beef stays cool until you arrive home. The bottom round steak is sliced thin from the bottom round roast. Top Round Steaks are thick slices cut crosswise from the roast. Stores use to sell round steak as pictured above. If you are looking for a beautiful chunk of steak to put on a plate, round steak … 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. The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). When stir-frying round steak, cut the steak immediately before cooking. Bottom Round Roast, Beef cooking information, facts and recipes. Pour in some more beef stock, red wine or water until the steak is around half-covered. 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. If you ever saw something called rump roast, it was bottom round. 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). Like the Bottom Round roast, this steak is cut from the lower portion of the round, a section of the back leg. 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. Rump steak. 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. Stores use to sell round steak as pictured above. Bottom round steak is often referred to as western steak, griller steak, Swiss steak and chuck arm, to name a few. Do note that even though this cut contains less fat, it is high in cholesterol. I like to use round steak … It makes a great roast beef, and some of the best Cube Steaks you’ll ever taste. Bottom Round Steak Edit Article. 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. Bottom round is typically lean, full of flavor, and usually a little tough because they come from the muscles that do most of the work. After deciding which grade of steak you want, validate that the wrapping is intact without punctures. She specializes in subjects ranging from how to live a happier life to potentially harmful food and drug-related interactions. A moderately tough cut, round steaks cook better with moisture. I like to increase the tomatoes to a 15 ½-ounce can, and I use a full green pepper and add a teaspoon of paprika." In general cube steak IS round steak that has been run through a machine that tenderizes the cut by physically breaking down some of that tough connective tissue. A third muscle in the top round, the gracilis, or top round cap, is sometimes used for stir fry meat, fajitas and so on. Many recipes call for marinating for several hours, cooking with moisture or cooking slowly in a crockpot. A couple of rump roasts are found where the tail meets the spine on the deer or elk. Instead, they cut the meat into separate cuts usually bottom round, top round, or eye of round … Sometimes sold with a cross-section of femur embedded in the meat, from which the name “round” is … Bottom Round Roast: Roasts from the bottom round. 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. Cook your quick and easy round steak recipes in a skillet, braising the meat for a hearty meal. Round Steak. 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. 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. A marinated bottom round can be grilled, broiled, pan-seared or can also be cooked slowly with moist heat called braising. Moist cooking methods include braising and stewing. Eye of Round is a bit tougher than bottom and top round cuts, and is best sliced up thin for sandwiches. 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. Most effective and tasty way to cook, fast Day, '' says chuck Schmahl steak to cook.. 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