Round steak: Difference between revisions

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A round steak is a cut from the round section of a steer or heifer. Specifically, this steak includes an eye round, bottom round, and top round. This is a lean cut, and is moderately tough. Lack of fat and marbling does not allow round steak to tenderize quickly, or of its own components. Commonly cooked through slow moist methods including braising in order to tenderize the meat.

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 {{Expand|date=April 2007}}
-A '''round steak''' is a cut from the back of the cow, specifically from the top of the leg, the hind [[Shank (meat)|shank]] and the [[rump]]. This is a lean cut, and is moderately tough. Lack of fat and [[Marbled meat|marbling]] does not allow round steak to tenderize quickly, or of its own components. Commonly cooked through slow moist methods including [[braising]] in order to tenderize the meat.
+A '''round steak''' is a cut from the round section of a steer or heifer. Specifically, this steak includes an eye round, bottom round, and top round. This is a lean cut, and is moderately tough. Lack of fat and [[Marbled meat|marbling]] does not allow round steak to tenderize quickly, or of its own components. Commonly cooked through slow moist methods including [[braising]] in order to tenderize the meat.
 {{Cuts of beef}}

v t e Cuts of beef
Upper	Chuck 7-bone Blade Flat iron Ranch Shoulder tender Prime rib Rib Rib eye Short loin T-bone Strip Tenderloin Filet mignon Sirloin Top sirloin Baseball Bottom sirloin Flap Tri-tip Round Cube Picanha Popeseye Rump Silverside
Lower	Brisket Plate Hanger Short ribs Skirt Flank Shank