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, a round steak |
A '''round steak''' is a cut from the round section of a steer or heifer. Specifically, a round steak is the eye round, bottom round, and top round still connected together. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like [[roasting]] or [[grilling]]. Round steak is commonly prepared with slow moist-heat methods including [[braising]] to tenderize the meat and maintain moisture. |
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Round steak is most often a thinner cut from the top round musle. Round steak is differentiated from [[London Broil]] by its thickness. Round steak is often 1/2 inch thick and London Broil is at least 1 and 1/2 inches thick. |
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Revision as of 15:09, 9 December 2007
A round steak is a cut from the round section of a steer or heifer. Specifically, a round steak is the eye round, bottom round, and top round still connected together. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly prepared with slow moist-heat methods including braising to tenderize the meat and maintain moisture.
