These top-cut steaks only need a few short minutes on the hot side of the grill to produce a super flavorful dinner. 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). This is a relatively lean cut of steak. The cut I bought was named “eye of round.” It looked just like an uncut tenderloin, but was far less expensive. Pre-cutting will lower meat quality. If you're cooking on a budget, this is probably one of … The steak also provides nutrients such as protein, iron and zinc. Some will tell you to buy the best steaks you can find and grind them up. The Spruce / Joshua Seong. Top Round Steak. A perfectly cooked round steak goes well with a simple side dish. The Sirloin Tip can make a good steak or roast, however, the connective tissue inside can make it rather chewy unless you carefully braise it. When stir-frying round steak, cut the steak immediately before cooking. Round steak is a lean cut of beef. She specializes in subjects ranging from how to live a happier life to potentially harmful food and drug-related interactions. If you’re looking for an inexpensive and lean cut of beef, consider round steak. Round steaks are cheap, but they are also known for being chewy and lacking flavor. 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. Are Round Steaks Expensive? It’s enough to make you quit long before you even get started. Cooking methods that allow the round steak to cook slowly while sitting in liquid are generally best… However, customers can purchase leaner ground round, which has about 10 to 15 percent fat. What to look for in a good steak is the color. The acid in the marinade, such as vinegar, citrus juice and other ingredients, works to break down the tissue of the beef and make the beef … This is a lean cut and it is moderately tough. Cuts of Steak . Sirloin has similar fat content to ground round. Supply Chain Information. This classic Round Steak is a cross section of the round, showing some of the best known cuts. I've used bottom round but any tough, lean cut of beef will work. Steaks You Can Simply Season and Grill. It’s cooked just until it’s medium rare and then sliced paper-thin. An eye of round steak is a small round, boneless beef steak. A round steak is a beef steak from the "round", the rear leg of the cow. When purchasing round steak, you may notice different grades: prime, choice and select. The traditional cut for this cooking method is cube steak, which is most often a pounded top round or sirlon steak. Dietary Creatine. It can become tough if it’s overcooked, so if you’re not … Eye of Round is a bit tougher than bottom and top round cuts, and is best sliced up thin for sandwiches. Beef rounds come from the rear section of the cow. After cutting it into 1-inch thick rounds, I cooked it very fast in a hot pan. Moist cooking methods include braising and stewing. Cooking your top round steak slow and low is going to remove all that toughness and make it just fall apart in your mouth. Elizabeth Streeter has been writing professionally since 2000. In terms of tenderness, the round beef jerky cut is a bit tenderer. Is Round Steak good for grilling? Like Beef Shank, Round Steak cuts are most tender when cooked with moisture, so methods such as slow cooking or braising are usually preferable (more on that in the cooking tips below). Prime choice beef tend to be tenderer, flavorsome and expensive because of the marbling or fat interspersed between the muscles. Round steak is one of the leanest cuts of beef available, therefore, after grilling round steak, the meat often tends to turn out tough and difficult to chew. They're not as tender as fancy steaks, so they take well to tenderizing marinades and flavor-building slow braises. A bit tough and best suited as corned beef or pot roast. This cut is leaner than prime cuts. Also, touch the package and make sure it is still cold. For a budget-friendly cut, top round roast is relatively flavorful. Round steak is commonly prepared with slow moist-heat … Round. Much like the skirt and flank steak, the top round goes extremely well in dishes like a beef stew or slow-cooked chunky beef chili where the meat is allowed to cook for a very long time at a low temperature. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. Purchasing round steak as the last item on your shopping trip will ensure that the beef stays cool until you arrive home. Best Beef Cuts for Stir-Frying. This is called beef silverside in the UK, Ireland, Australia and New Zealand. These top-rated Cuts of steak can be broken down into three sections. Round steak is more comfortable in the home kitchen. They’re the perfect combination of a tender muscle with a well-marbled character. After deciding which grade of steak you want, validate that the wrapping is intact without punctures. This cut is ultra-thin and benefits from quick cooking, but it does need some flavor-boosters, such as the traditional breading and cream gravy that accompanies chicken-fried steak. What is eye of round steak good for? Is eye round steak tough? A moderately tough cut, round steaks cook better with moisture. –Cassell in Bloomsburg. … You're unlikely to have to shell out as much cash as you would for a good ribeye or T-bone, for example, but you're going to get a much better steak than cheaper options such as the round or bottom sirloin. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. There is one major reason why round is so great for jerky: Muscles. Others swear by a 70% lean to 30% fat ration. This can be slightly reduced by using a highly acidic marinade on the round steak prior to placing the meat on the grill. 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. When preparing round steak in this manner, it can be a good idea to marinate the steak overnight because beef will generally become more tender the longer it is allowed to soak. You’ll probably recognize most of these steaks by name, and they’re popular for good reason. Regardless of which method is used for tenderizing round steak, it is very important to cook this meat very slowly. 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. It might not be to the liking of those that prefer a melt in your mouth texture that require no effort. Stewing involves cooking the steak by covering it with liquid and cooking it slowly over time, for up to 3 hours. British cuts topside and silverside together are roughly equivalent to the American Round cut. Streeter holds a Bachelor of Science in nutrition science from Auburn University and is currently working towards a Master of Arts in psychology. If you can't find cube steak, you can always look for either top round or sirloin (also called It’s also very tough and lean, making it one of the cheapest beef cuts out there. Select, usually cheaper than other grades, are very lean and tougher than the other grades. 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. Another shopping tip is to ensure that the “sell-by” date on the package has not passed. Per the Flavor Bender, the absolute best thing you can use for a delicious steak sandwich is a quality sirloin steak, specifically earmarked for use as sandwich meat. As an alternative, cooks can slice round steak into thin strips and stir-fry with vegetables. It can also be fabricated into steaks, which are improved by tenderization or marination, but top round is most often roasted and sliced for roast beef. 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