Round Steak can come from a variety of places on the Beef Round, which often gives it a variety of names. Cube Steak refers to any cut of beef that has been tenderized with a machine.
However, Round Steak refers to a specific cut of beef that is taken from the Beef Round primal cut as described above. And a Cube Steak could be made from Round Steak, or something else entirely. 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. 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. However, it is possible to make some delicious meals with Round Steaks as long as you take measures to give them a little extra flavor and tenderness such as marinating, tenderizing with a mallet, and slicing thinly against the grain.
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.
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.
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. 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. For this reason, Top Round makes amazing deli meat roast beef for sandwiches. It also makes a great London broil, which involves marinating a thick slab of Top Round, and then grilling it quickly over high heat. Just make sure you always slice it against the grain to make it more tender. Bottom Round cuts are often used to make roasts and are often used for your traditional roasts for Sunday dinners.
They are also used to make ground beef and deli meat. Eye of Round is a bit tougher than bottom and top round cuts, and is best sliced up thin for sandwiches. 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. Please share in the comments below! I typically slow cook all my beef, pork and chicken in a crock-pot.
It makes the meat so tender, regardless of the cut, and it makes dinner much easier. And I usually cook it in real butter, which makes it taste even more amazing! I love round steak! We use it as a steak and since we like rare steak, it stays very tender!
Depending on your preference, beef pieces can be large small. Cook the beef for at least four hours on a high setting, or six or seven hours longer on a low setting, without opening the lid to the crock pot.
Broiled Broiling beef round steaks is a good option because it ensures that the juices stay in the steak, rather than leak through on a grill. Braised Braising beef round steak is a good route to go because cooking in its own and added juices makes it more tender. Crock Pot Using a crock pot is the easiest way to cook beef round steak, and the steak will be the most tender with this method.
How to Broil a Tenderloin. How Long to Cook a Flank Steak. How to Broil a Chuck Steak. It took me a while to love asparagus, but this way is delicious. What great recipes! This looks so good- real comfort food! I love this meal and good round steak is hard to find in my store too.
Your email address will not be published. Baking made easy! Sharing fabulous recipes for cookies, cakes, pies, breads and more. I also post my adventures in the kitchen, as well as great family meals.
Thanks for stopping by! As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases. Jump to Recipe. Continue to Content. Instructions In a large dutch oven brown steak roasts on all sides in a hot pan with vegetable oil. The browning adds so much flavor, so be sure and brown the meat well. Add more oil if necessary to brown all the roasts. If using fresh onion, add it to the pan with some additional oil and saute until tender.
Add 1 cup of water to the pan be careful because it may spit at you and deglaze the pan, scraping up all the brown bits. Add remaining water, add more if necessary to almost cover the meat. You'll need lots of gravy for all three meals, so add plenty of water. Stir in beef base Better Than Bouillon and dehydrated onions, if using. It could take longer than 3 hours to become fork-tender, it just depends on how thick the roasts are to begin with.
Divide in cubed meat and gravy in half and refrigerate or freeze in two Ziploc bags for two shortcut meals another day. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.
Barbara Schieving — December 13, Reply. D squared — December 30, Reply. Barbara Schieving — December 30, Reply. Liz U — November 23, Reply.
Barbara Schieving — November 23, Reply. Thanks Liz! So nice when we can recreate recipes that our moms use to make. Seasons01 — April 30, Reply. Raquel — February 17, Reply. Barbara Schieving — February 17, Reply. How nice!
Linda — November 8, Reply. Is this a regional thing or does it just never go on sale anywhere? Barbara Schieving — November 8, Reply. Tina Stephan — April 20, Reply. The Top Round Steak is the most tender of the various round steaks. This boneless steak consists of a large muscle called the top or inside round.
Note the cover fat on the curved top surface, the cut surface on the left side, and connective tissue along the bottom. Cooking Recommendations Broil, Panbroil, or Panfry. Bottom Round Steak. The Beef Bottom Round Steak contains muscles which are less tender than the top round muscle. The two muscles of this steak are the eye of the round on the left and the bottom round on the right.
Note the heavy band of connective tissue separating the muscles. Moist heat is recommended for this steak. Cooking Recommendations Braise. Eye Round Steak. It usually has a layer of external fat on two sides. Tip Roast. The Beef Round Tip Roast is a rolled and tied roast that is identified by four individual muscles within one large muscle mass.
Cooking Recommendations Roast. Nutritional Information. Tip Steak. The Tip Steak is cut from the tip roast. Like the roast this steak is identified by four individual muscles within on large muscle mass. Heel of Round. The Beef Heel of Round represents a cut from the beef round immediately above the hock. This roast is composed of many small muscle groups, has a lot of seam fat, and is one of the least tender cuts of beef. Top Loin Steak.
It is cut from the end of the beef loin which contains the last or 13th rib. This steak is identified by the large eye muscle, the rib bone, and part of the backbone. T-Bone Steak. This steak has the characteristic "T" shaped vertebrae and the large eye muscle.
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