Thin sliced bottom round steak

I’m definitely not the only one who struggles with using up those random packages of beef that are left in the freezer after the burger and steaks are gone. The first installment in the Cooking Through the Cow series, where we talked ’bout the finer points of beef shank was extremely well-received, which makes me even more excited to continue with the rest of the cuts. Did I ever think my thin sliced bottom round steak in life would lead me to be publishing articles about beef cuts?

But here we are, and I can’t complain. The Cooking Through the Cow Series. But they won’t be lingering at the bottom of the deep freeze anymore. Because we’re gonna turn them into something delicious. And today we’re talking all things Round Steak. This meat is definitely more lean and tough because the muscles in the back legs are exercised frequently.

The Beef Round is usually divided into four cuts of meat that can be sold as steaks or roasts: Top Round, Bottom Round, Eye of Round, and the Sirloin Tip. Other Names for Round Steak Round Steak can come from a variety of places on the Beef Round, which often gives it a variety of names. Top Round: Steaks from this portion are often referred to as Top Round steaks, Butterball Steaks, or Inside Round steaks and can be used in London Broil and Swiss Steak recipes. The steaks from this area are often referred to as Western Steaks, Bottom Round Steaks, or Western Tip Steaks and can be marinated, grilled, and sliced very thinly against the grain.

Eye of Round: Steaks from this area of the round are called Eye of Round Steaks and can be used to make Philly Cheesesteaks among many other recipes. It’s a little deceiving since this is a part of the Round, NOT the Sirloin. This portion of the Round can also be referred to as the Knuckle and gives us Sirloin Tip Center Steak, Sirloin Tip Side Steak, and Sirloin Tip Steak. Is Round Steak the Same Thing as Cube Steak?

Sometimes folks use the terms Round Steak and Cube Steak interchangeably, which isn’t necessarily wrong, but it can get confusing. Cube Steak refers to any cut of beef that has been tenderized with a machine. We’ll talk cube steaks in a different post! So Round Steak may or may not be Cube Steak, depending on whether or not it’s been tenderized. And a Cube Steak could be made from Round Steak, or something else entirely.

The Round Steak in the above photo has been tenderized, so it’s technically also Cube Steak. Is Round Steak Easy to Find? There are also different grades for Round Steak: Prime, Choice, and Select. Prime Round Steak is the most tender and flavorful and expensive.

These cuts are usually found only in restauraunts and can be rare to find at the grocery store or local butcher shop. Choice cuts are found at most grocery stores and local butcher shops. They are leaner than Prime cuts. Select cuts are the cheapest option and are very lean and tough. They are usually easier to find. Are Round Steaks Tough or Tender?

Since Round Steaks come from the hindquarters, where the muscles, tendons, ligaments, and cartilage get plenty of exercise, this meat option can be quite tough and chewy. It is also a very lean piece of beef, which causes it to be a little lacking in the flavor department. Round Steaks are generally an inexpensive cut of beef. And bonus: they are just as nourishing as more expensive cuts of beef, so as you cook round steaks properly, you can still enjoy very flavorful and nutritious beef-based meals. Versatility of Round Steak Despite being slightly on the tougher side, round steak is still quite versatile. You can make jerky, ground beef, roasts, steaks, deli meat, stir-fry, and so much more.

How to Cook Round Steak The best way to cook Round Steak is with moisture, which makes this cut of meat much more tender. Moist cooking includes slow cooking and braising. The difference between slow cooking and braising is that slow cooking covers the meat with liquid and cooks slowly over time, while braising cooks the meat with smaller amounts of liquid and often starts with the meat being pan-seared first to enhance the flavor. Top Round meat is usually more tender than Bottom Round cuts. Still, if you plan to grill it, it’s best to cook it medium rare and slice it thinly against the grain, in order to prevent it from being too tough and chewy. It also makes a great London broil, which involves marinating a thick slab of Top Round, and then grilling it quickly over high heat.