Beef Cuts Round

Meat Cuts ID & Cooking Recommendations - Round

Round Steak


 

Round Steak
(Click on image to enlarge)

This steak is identified by the round leg bone and three muscles. At the top of the screen is the top round, at the lower left is the bottom round, and lower right is the eye of the round.

Cooking Recommendations: Braise or Panfry
 

Top Round Steak


 

Top Round Steak
(Click on image to enlarge)

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


 

Bottom Round Steak
(Click on image to enlarge)

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

Tip Roast


 

Tip Roast
(Click on image to enlarge)

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

 

Calories
kcal

Protein
g

Fat
g

Iron
mg

Saturated
Fat g

Cholesterol
mg

Raw
trimmed to 1/4 inch

201

19.30

13.20

2.00

5.24

65

Roasted
trimmed to 1/4 inch

234

26.90

13.20

2.80

5.02

82

Roasted
trimmed to 0 inch

191

28.20

7.80

2.90

2.86

81

Tip Steak


 

TipSteak
(Click on image to enlarge)

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.

Cooking Recommendations: Broil, Panbroil, or Panfry

 

 

Eye Round Steak


 

Eye Round Steak
(Click on image to enlarge)

The Beef Round Eye Round Steak is a small round boneless steak. It usually has a layer of external fat on two sides.

Cooking Recommendations: Braise, Grill, Panbroil or Panfry

Boneless Rump Roast


 

boneless rump roast
(Click on image to enlarge)

When the rump is removed, boned, rolled and tied, a retail cut called the Beef Round Rump Roast is made. This represents a cut only moderately tender, so moist heat is often used. However with a cut from choice and prime cattle, it is often cooked with dry heat.

Cooking Recommendations: Roast or Braise

 

Heel of Round


Heel of Round
(Click on image to enlarge)

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.

Cooking Recommendations: Braise


Cooking Terms

  • Braise -” Braising is a technique done by browning the meat on all sides in a heavy utensil. A small amount of water is added and then the meat is cooked until tender at a low temperature.
  • Cooking in Liquid -” Cooking in liquid is often used to prepare less tender cuts of meat. The meat is covered in liquid, (usually water) and is simmered until tender. The process may require several hours because of the lower temperatures.
  • Broil -” Broiling is done in an oven or outdoor grill. The meat is cooked until it is browned on one side, then broiled on the other side until it reaches the desired doneness.
  • Panbroil -” Panbroiling is similar to oven broiling, however it is faster and more convenient. A nonstick pan is used to cook the meat until brown on both sides with occasional turning. There is no need to add water or cover the meat.
  • Panfry -” Panfrying only differs from panbroiling in that a small amount of fat is added first. Panfrying is used on ground, or thin slices of meat.
  • Roast -” Roasting is recommended on large cuts of meat such as Rib Eye Roast. The meat is placed on a rack or in roasting pan and cooked until the desired level of doneness. Roasting temperature is usually set at 350-425° F.
  • Stirfrying -” Stir-frying is similar to pan-frying with the exception that the meat is constantly stirred. It is done with high heat, using small or thin pieces of meat.