Round Steak - Wikipedia

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• 1 Topside and silverside
• 2 Dishes
• 3 Common preparations
• 4 See also
• 5 References
• 6 External links

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Appearance move to sidebar hide From Wikipedia, the free encyclopedia Cut of beef Round steak

American beef cuts
Type	Beef steak

A round steak is a beef steak from the "round", the rear end of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. 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 marinated when grilled, and prepared with slow moist-heat methods indoors such as braising, to tenderize the meat and maintain moisture. The cut is typically sliced thin for serving, and is popular as jerky.[citation needed]

Topside and silverside

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British cuts topside and silverside together are roughly equivalent to the American round cut. New Zealand cuts also use these terms (or sometimes "outside round" for silverside).[1]

Dishes

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• Biltong – air-dried beef cured with vinegar, salt, and coriander; made preferentially with round steak
• 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 stout, bacon, and onions, in pie crust
• Tafelspitz – Austrian dish of boiled veal, prepared from the top part of the round
• Jangjorim – Korean dish of eye of round boiled down in soy sauce, commonly with braised quail eggs (mechurial jangjorim) or shishito pepper (kkwarigochu jangjorim)

Common preparations

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• Ground round or beef mince – a type of ground beef made from round steak and trimmings from the primal round; 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, cubing or tenderizing

See also

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• List of steak dishes
• Popeseye steak

References

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1. ^ "Cooking Tips - Beef and lamb New Zealand". Archived from the original on 1 February 2016. Retrieved 23 January 2016.

External links

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• "USDA Institutional Meat Purchase Specifications". Archived from the original on 2014-08-06. Retrieved 2023-07-10. (687 KiB)

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

v t e Beef and veal
Production	Argentine beef Beef cattle Cow–calf operation Feeder cattle Kobe beef Organic beef Osorno Steer
Products	Cuts Baseball steak Blade steak Brisket Chateaubriand steak Chuck steak Fajita Filet mignon Filet medallion Flank steak Flap steak Hanger steak Plate Picanha Ranch steak Restructured steak Rib eye Rib steak Round Rump Short loin Short ribs Shoulder tender Silverside Sirloin Top sirloin Skirt steak Standing rib roast Strip Shank T-bone Tenderloin Tri-tip Trotters Tail Processed Jerky Aged Bresaola Cabeza Corned beef Frankfurter Rindswurst Ground Montreal smoked Pastrami Meat extract Offal Brain Heart Tongue Tendon Tripas Tripe Testicles
Dishes	Beefsteak List of steak dishes Balbacua Blanquette de veau Beef olives Beef Wellington Beef bourguignon Beef bun Beef Manhattan Beef noodle soup Beef on weck Beef Stroganoff Bistek Boiled beef Bruscitti Bulgogi Bulalo Cachopo Calf's liver and bacon Calf's liver in French cuisine Cansi Chateaubriand (dish) Cheesesteak Chicken-fried steak Cordon bleu Daube Dendeng Feu French dip Ginger beef Galbi Gored gored Gyūdon Hayashi rice Hamburg steak Hortobágyi palacsinta Iga penyet Italian beef Jellied veal Kalio Karađorđeva šnicla Kare-kare Kitfo London broil Mechado Mongolian beef Neobiani Nilagang baka Ossobuco Pares Pho Pot roast Pozharsky cutlet Puchero P'tcha Ragout fin Rawon Rendang Roast beef Roast beef sandwich Ropa vieja Salisbury steak Saltimbocca Selat solo Sha cha beef Suea rong hai Shooter's sandwich Soup Number Five Steak and kidney pudding Steak Diane Steak and eggs Steak and oyster pie Steak au poivre Tapa Tartare Tafelspitz Tiyula itum Tongseng Veal Milanese Veal Orloff Veal Oscar Vitello tonnato Wallenbergare
Related meats	American bison Beefalo Water buffalo Żubroń
Other	Bovine spongiform encephalopathy Beef hormone controversy Beef ring Carcass grade Darkcutter Meat on the bone Ractopamine - Beef US beef imports Japan Taiwan South Korea (2008 US beef protest in South Korea)

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