The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). This specific cut does not tend to be found elsewhere, however. Cooking your steak in a Crock Pot or the oven can help turn this tough cut of meat into a juicy, tender dish. Add some marinade for enhanced flavor and increased tenderness. I recently found a way to prepare round steak that doesn’t include any of the above. Moisture softens the meat to make it tenderer. Use it purely for a steak, however, and the bottom sirloin is likely to prove tough, chewy, and chunky. The Top Round Steak is sometimes called a London Broil, but that is the name of a menu item, not a cut, and it is more commonly from the Flank. 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. If your meat is not tenderized, spend a little time doing just that. A bit tough and best suited as corned beef or pot roast. Flank steak comes from the flank of the steer below the loin and sirloin. 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. Select, usually cheaper than other grades, are very lean and tougher than the other grades. Stewing involves cooking the steak by covering it with liquid and cooking it slowly over time, for up to 3 hours. Like the Bottom Round roast, this steak is cut from the lower portion of the round, a section of the back leg. Add any aromatics you want to infuse with your steak at this point. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Fried round steak is a magical delight: simple, easy to whip up in about 10 to 15 minutes, and so flavorful, you can’t even believe what you’re eating is a fried up piece of cheap beef. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts. Bottom Round Roast: Roasts from the bottom round. 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. If you’re on a budget you can get away with using a round steak. The Bottom Round has all the great flavor of the Top Round, but it’s not as big and has a slightly tighter grain. Usually, the round primal is divided into Top Round, Bottom, Round, Eye of Round, and the Sirloin Tip. Eye of round roasts are best sliced thinly, and they make good sandwiches. Cook your quick and easy round steak recipes in a skillet, braising the meat for a hearty meal. The rounds are th… 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. Eye of Round Peppered Steak. As with sirloin, the beef round is divided into several cuts–top round, bottom round, and the knuckle. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts. This is a lean cut and it is moderately tough. Beef round cuts are often used for roasts. The round steak is taken from the top of the rear quarter of a cow. Is flank steak the same as round steak? Instead, they cut the meat into separate cuts usually bottom round, top round, or eye of round … It sits in the abdominal area of the animal near the bottom. Bottom line: it's probably not going to be the worst steak you'll ever eat, but it … Traditionally, Philly cheesesteaks are made with rib eye steaks or rib roasts, but the cost of making these sandwiches can quickly add up using this premium beef cut. British cuts topside and silverside together are roughly equivalent to the American Round cut. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. With so many steak choices, you may find it difficult to choose the right beef cut for your meal. Often sold as roasts, steaks for marinating or Ground Beef. The bottom round, also called outside round, is the outer part of the round where muscles are well exercised, so it contains tough muscles. A bit tough and best suited as corned beef or pot roast. 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. Top and bottom round are both used for deli-style roast beef. 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. Even then, it's going to be a little too chewy, especially compared to the meat from the top sirloin. Because of how tough this cut of meat can be, it’s typically advised to dry age your bottom roast in the refrigerator for a few days before you use it. Prime choice beef tend to be tenderer, flavorsome and expensive because of the marbling or fat interspersed between the muscles. Though not nearly as tender or juicy as a rib roast, a bottom round roast makes a suitable budget alternative with a strong beefy flavor. 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. Bottom Round, Baron of Beef Roast The Bottom Round has all the great flavor of the Top Round, but it’s not as big and has a slightly tighter grain. This makes cube steak slightly more versatile than round steak in the substitution game. 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). Fried round steak is a magical delight: simple, easy to whip up in about 10 to 15 minutes, and so flavorful, you can’t even believe what you’re eating is a fried up piece of cheap beef. Choice cuts, on the other hand, can be found in the typical supermarket. Stewing involves cooking the steak by covering it with liquid and cooking it slowly over time, for up to 3 hours. Cooking methods that allow the round steak to cook … 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 Primal | Primal Cut Home to lean, inexpensive cuts that come from the rump and hind legs. Bottom round steak is an economical cut and is usually less expensive because it tends to be tough and requires special care in cooking. These round cuts are from the rear legs, a part that remains tight and rigid as its role supports weight and balance. "An old family favorite salvaged from our 30-plus-year-old cookbook," says Chuck Schmahl. This cut is very lean but not quite as tough as the Bottom Round. Round steaks tend to be fairly lean and not very tender, and the ultra slow cooking provided by a slow cooker helps the meat break down more, making it very tender when done. The eye of round is another decent choice for roasting, with all the caveats discussed above. At Tony’s we call Top or Bottom round roasts Baron of Beef. A round steak is a beef steak from the "round", the rear leg of the cow. A couple of roasts can be found on the front of the leg; these are the “knuckles,” which on a cow is the sirloin. Steaks Each is sometimes cut into steaks. Rump steak. The round steak is great if you are in a rush and need something to cook, fast. The cuts of beef that you’ll use for a pot roast tend to be a little tough. 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. round steak, bay leafs, large potatoes, carrots, dried parsley and 3 more Crockpot Round Steak Blessings Overflowing tomato juice, onion, extra-virgin olive oil, flour, round steak and 8 more Traditionally, Philly cheesesteaks are made with rib eye steaks or rib roasts, but the cost of making these sandwiches can quickly add up using this premium beef cut. Performing best when thinly sliced, rump steak is the most tender cut that comes from the hip section of the animal. This cut is the most affordable, but can be chewy and fibrous if not prepared correctly. Chow.com notes that, next to the sirloin, the top round steak cut is the most tender and expensive of the round steaks. Chow.com notes that, next to the sirloin, the top round steak cut is the most tender and expensive of the round steaks. Swiss steak is a braised beef recipe traditionally made with thick pieces of beef round, although you can also use chuck shoulder steak. If you are looking for a beautiful chunk of steak to put on a plate, round steak … It makes a great roast beef, and some of the best Cube Steaks you’ll ever taste. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. When tenderizing round steak, it is often helpful to break up the meat fibers by pounding the beef manually. It's similar to a flank steak. This cut of meat is not marbled with fat, therefore, it can become very tough when cooking. Rump steak, also called round steak, is a less costly beef cut suitable for cooking and creating beef-based dishes. A frequently used muscle, the meat from this area is lean but tough. Purchasing round steak as the last item on your shopping trip will ensure that the beef stays cool until you arrive home. Other names for the bottom round steak include griller steak, outside round, and western steak. Top Round This is the inside leg muscle, opposite the Bottom Round. The Bottom Round Steak is cut crosswise from this roast. Instead, they cut the meat into separate cuts usually bottom round, top round, or eye of round roasts. Similar to the sirloin, thinly cut strips seared over high heat will be the most effective and tasty way to cook them. It’s fine to substitute a more tender cut of beef for a tougher one, but the reverse is not always true. Many recipes call for marinating for several hours, cooking with moisture or cooking slowly in a crockpot. Thinner slices are called simply Round Steaks. A third muscle in the top round, the gracilis, or top round cap, is sometimes used for stir fry meat, fajitas and so on. Bottom Round Roast: Roasts from the bottom round. Use it purely for a steak, however, and the bottom sirloin is likely to prove tough, chewy, and chunky. Bottom Round cuts are often used to make roasts and are often used for your traditional roasts for Sunday dinners. You can use the bottom round steak to cook different types of steak that you think will match the quality of this particular cut. Butchers use the term "London Broil" to refer to … The bottom round steak is sliced thin from the bottom round roast. Round steak is commonly prepared with slow moist-heat … Round steak is simmered with tomatoes, green bell pepper, and onions. 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. The cut is often sliced thin, then dried or smoked at low temperature to make jerky. This is a lean cut and it is moderately tough. The steak also provides nutrients such as protein, iron and zinc. 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. Bottom round steak is often referred to as western steak, griller steak, Swiss steak and chuck arm, to name a few. A couple of rump roasts are found where the tail meets the spine on the deer or elk. 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. A moderately tough cut, round steaks cook better with moisture. Streeter has written for "Family Circle," "Woman's Day," "Natural Health" and "Fitness." A marinated bottom round can be grilled, broiled, pan-seared or can also be cooked slowly with moist heat called braising. 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. Top Round Steaks are thick slices cut crosswise from the roast. 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. Commonly cut into about 1”-thick rectangular pieces, the steaks allow for a short and convenient cooking time. These cuts are normally reserved for restaurants. It's typically used for slow cooking methods such as braising, Crock Pot meals, Swiss steak, and stews. Braising is the best cooking method for this tougher cut. To make the round steak tenderer, slice this cut of beef across the grain. Bottom round is tougher than the top round and is definitely a marinating steak. Do note that even though this cut contains less fat, it is high in cholesterol. Stores use to sell round steak as pictured above. Pomegranate-Marinated Fullblood Wagyu Bottom Round Steak Double 8 Cattle large garlic cloves, pomegranate juice, baby arugula, freshly ground black pepper and 12 more Slow Cooker Beef Stroganoff With Round Steak The Spruce Eats Once the stock or wine has started bubbling slightly and you’ve lifted everything from the bottom of the pan, place the steak back in. The round is the rear leg of the cow. Round steak is a lean cut of beef. When you’re shopping in the supermarket, you may notice an array of steak cuts. The very top of the leg and rear of the animal is the rump. Bottom Round Steak. 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. Streeter holds a Bachelor of Science in nutrition science from Auburn University and is currently working towards a Master of Arts in psychology. Slow cooking round steak in liquid is another great cooking method to use. Sometimes sold with a cross-section of femur embedded in the meat, from which the name “round” is … She specializes in subjects ranging from how to live a happier life to potentially harmful food and drug-related interactions. Equally, certain parts of the bottom sirloin, such as the tri-tip, ball-tip, or flap steak, will do well for dishes such as kebab or stew. The muscles in this area are used for movement, so the beef is leaner and less tender. [1], "Cooking Tips - Beef and lamb New Zealand", "USDA Institutional Meat Purchase Specifications", https://en.wikipedia.org/w/index.php?title=Round_steak&oldid=955342809, Creative Commons Attribution-ShareAlike License, This page was last edited on 7 May 2020, at 08:26. If you ever saw something called rump roast, it was bottom round. (click here to learn more about these other cuts of beef.). And if you ever see something called a Santa Fe cut, it's the top round cap. Beef rounds come from the rear section of the cow. A moderately tough cut, round steaks cook better with moisture. Top and bottom round are both used for deli-style roast beef. 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. A frequently used muscle, the meat from this area is lean but tough. Bottom round steak can be challenging to cook. 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." I’d buy a big thick round steak, about two inches thick and weighing about 6 lbs to make three meals. Pre-cutting will lower meat quality. Braising involves cooking the beef cut with small amounts of liquid like water or broth. Therefore people with high cholesterol should avoid eating it. As an alternative, cooks can slice round steak … Moisture softens the meat to make it tenderer. The top round and bottom round contain less collagen compared to beef chuck, making it less suitable for braising. Bottom Round Roast, Beef cooking information, facts and recipes. If you are looking for a beautiful chunk of steak to put on a plate, round steak … Also, touch the package and make sure it is still cold. As an alternative, cooks can slice round steak into thin strips and stir-fry with vegetables. Round Steak Round Steak. Common cuts of the round steak are top round, bottom round and eye of round steaks. I recently found a way to prepare round steak that doesn’t include any of the above. 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). The round steak cut contains multiple sections of the round: the top round, bottom round and eye of round. I’d buy a big thick round steak, about two inches thick and weighing about 6 lbs to make three meals. A round steak is a beef steak from the "round", the rear leg of the cow. 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. 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. Unfortunately, stores don’t usually sale the whole big thick round steaks anymore. This cut is leaner than prime cuts. The bottom is the least tender part of the round, but the meat is nice and lean. You’d call it your quadriceps. The liquid it cooks in prevents the beef from drying out, as well. The point of this dish is to use a tough cut of meat (such as mock tender steak), as a couple of hours of slow braising will tenderize it very nicely. The bottom round or rump roast, in particular, is taken from the rump portion and hind leg of beef so it's naturally a very tough cut of beef. The name gives it away. Moist cooking methods include braising and stewing. Round Primal | Primal Cut Home to lean, inexpensive cuts that come from the rump and hind legs. In this easy cooking video, I cook a beef bottom round steak on my stovetop cast iron grill. 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. When the leaves start to fall and the temperatures drop it's time for something hearty. The cleaner the steak when it hits the pan, the more mouth-wateringly tender it will be when it's on the plate. The muscles in this area are used for movement, so the beef is leaner and less tender. There are special blends of spices that can be used while doing this, and an added bonus is that pounding the meat with a mallet can also help drive the seasoning deep into the steak. Serve over noodles or rice to soak up all of that great sauce. If your meat is not tenderized, spend a little time doing just that. Thinner slices are called simply Round Steaks. For example, a rump roast comes from the bottom round. For people watching fat and calorie content, round steak makes a good choice. Then it's time to cut the meat into thin strips. Bottom Round Steak. The cleaner the steak when it hits the pan, the more mouth-wateringly tender it will be when it's on the plate. Generally, you won’t find a large classic round steak at the store anymore. Eye of Round is a bit tougher than bottom and top round cuts, and is best sliced up thin for sandwiches. When stir-frying round steak, cut the steak immediately before cooking. I like to use round steak … New Zealand cuts also use these terms (or sometimes "Outside Round" for silverside). Then it's time to cut the meat into thin strips. At Tony’s we call Top or Bottom round roasts Baron of Beef. The round is the rear leg of the cow. Top Round Steaks are thick slices cut crosswise from the roast. Many recipes call for marinating for several hours, cooking with moisture or cooking slowly in a crockpot. 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. How Do I Cook a Pot Roast? While naturally tender cuts such as rib roast and tenderloin can be cooked over fast, high heat, you must braise bottom round roast over a long period of time to make the meat fork-tender. This option will prove to be one of the most affordable for your stroganoff. The rounds — namely the top and bottom rounds — are more or less the hamstrings of the animal. Bottom round steak and a few kitchen staples is comfort food. Left alone, bottom round can be a tough bite to swallow but when properly marinated and thinly-sliced, after cooking, it becomes juicy and fork-tender. They now like cut the meat into separate cuts usually bottom round, top round, or eye of round roasts. After deciding which grade of steak you want, validate that the wrapping is intact without punctures. Often sold as roasts, steaks for marinating or Ground Beef. 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The rear leg of what is bottom round steak used for cow a little time doing just that caveats discussed above ’ d buy a thick! With so many steak choices, you may notice different grades: prime, and... It slowly over time, for up to 3 hours, thinly cut strips seared high! Referred to as a Swiss steak, also called round steak is around half-covered select, usually cheaper than grades! Expensive because of the round steak is often helpful to break up the meat and moisture...