Round steak: Difference between revisions
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[[Image:Beef round top round steak in pan, raw.jpg|thumb|A raw top round steak in a pan]] |
[[Image:Beef round top round steak in pan, raw.jpg|thumb|A raw top round steak in a pan]] |
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A '''round steak''' is a [[steak]] from the round section of a steer or heifer, known as a '''rump steak''' in the United Kingdom and Australia |
A '''round steak''' is a [[steak]] from the round section of a steer or heifer, known as a '''rump steak''' in the United Kingdom and Australia or '''rump roast''' in the United States and Canada. Specifically, a round steak is the eye round, bottom round, and top round still connected together. 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 prepared with slow moist-heat methods including [[braising]] to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make [[jerky (food)|jerky]]. |
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However, [[rump cover]], with its thick layer of accompanying fat, is considered one of the best (and most flavorful) beef cuts in many South American countries, particularly [[Brazil]] and [[Argentina]]. This specific cut does not tend to be found elsewhere, however. |
However, [[rump cover]], with its thick layer of accompanying fat, is considered one of the best (and most flavorful) beef cuts in many South American countries, particularly [[Brazil]] and [[Argentina]]. This specific cut does not tend to be found elsewhere, however. |
Revision as of 18:48, 25 April 2009
A round steak is a steak from the round section of a steer or heifer, known as a rump steak in the United Kingdom and Australia or rump roast in the United States and Canada. Specifically, a round steak is the eye round, bottom round, and top round still connected together. 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 prepared with slow moist-heat methods including braising to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky.
However, rump cover, with its thick layer of accompanying fat, is considered one of the best (and most flavorful) beef cuts in many South American countries, particularly Brazil and Argentina. This specific cut does not tend to be found elsewhere, however.
Round steak is also used to make a type of ground beef called ground round; this is also the name of a U.S. restaurant chain, Ground Round.