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A raw top round steak in a pan. 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 , and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut ...
They can also be cut bone-in to make parts of the T-bone and porterhouse loin steaks. 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.
These steaks are lean and moderately tough, but have a savory meat flavor and are well-suited for marinating. ... Round Steak and Mushrooms. 13. Top Sirloin Steak. skaman306/Getty Images. There ...
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.
It’s finer and harder to find in tender cuts like beef tenderloin or New York striploin, but larger and easier to identify in tougher steaks (such as skirt or flank).
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Various cuts of beef are used for steak. The more tender cuts, from the loin and rib, are generally cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are generally cooked with moist heat or are mechanically tenderized (e.g., cube steak). Beefsteak is graded for quality, with higher prices for higher quality.
Another tough cut of beef is brisket—this time coming from the breast of the cow. It's leaner than chuck roast and it's made up of two different cuts: the flat brisket and the point cut.