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The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone , 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.
The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist or rare cooking. Some representative cuts are round steak , eye of round, top round, and bottom round steaks and roasts.
Since the back legs of the cow get a lot of exercise, the round cut is mostly lean but sometimes tough. Your best bet when cooking a round roast is to braise it or roast it slowly and slice it thin.
Round steak, rump steak, or (French) rumsteak A cut from the rump of the animal. Can be tough if not cooked properly. 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.
These steaks are lean and moderately tough, but have a savory meat flavor and are well-suited for marinating. Also known as: ... Try it: Round Steak and Mushrooms. 13. Top Sirloin Steak.
(4- to 6-ounce) cube steaks or top round steak, pounded to 1/4-inch thickness (about 1 1/2 pounds) 1/2 c. ... Serve steak topped with gravy and mashed potatoes and green beans alongside.
Others sell a pork sausage patty wrapped in flank or top round steak labeled as London broil. Another variant, popular in Southern Ontario, is a London broil "loaf", wherein the tenderized flank steak exterior is wrapped around minced and spiced veal as the filler.
Oil your steak and season it generously with steak seasoning. Put more oil than your cardiologist might recommend in a hot pan and trust the process. Sear for 3 to 4 minutes per side.