Round steak
A round steak is a steak from the round section of a steer or heifer, known as a rump steak in the United Kingdom, Australia and New Zealand or rump roast in the United States and Canada. 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. The cut is often sliced thin, then dried or smoked at low temperature to make jerky.
However, 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. This specific cut does not tend to be found elsewhere, however.
Dishes
- Bresaola - Air-dried salted beef made with Round steak
- London broil - Bias-cut roasted steak, commonly made with Round steak
- Italian beef - Thinly sliced round steak cooked in stock
- Rinderbraten - Round steak stuffed with pork fat and spices
- Steak and Guinness Pie - Round steak with Guinness, bacon, and onions
Common Preparations
- Ground round or Beef Mince - a type of ground beef called made with Round steak; this is also the name of a U.S. restaurant chain, Ground Round
- Accordion cut - cutting on alternating sides and stretching to make a thinner overall steak
- Butterflying - cutting through the center, leaving a small hinge of meat, and unfolding to create a thinner steak
- Swiss steak - preparing by making a series of small cuts with a bladed roller or pounding flat, also called Swissing
