In an effort to demystify the world of beef, we are taking this week to examine the cow cut by cut and explain the best cooking method for each. So far we have covered the chuck, rib, loin and sirloin. Today, we present the round.
Day 5: The Round Section
The Round is the rear end of our bovine. The muscles here are large and well exercised, so round cuts tend to be tougher and leaner than cuts from the non-business end of the cow. These cuts are super economical and do well cooked with moist heat or when marinated.
|CUTS OF BEEF||COOKING METHOD|
|Top Round Steak||Marinate, then Grill or Broil|
|Bottom Round Steak||Marinate, then Grill, Broil, or Braise|
|Bottom Round Roast||Braise|
|Eye of Round Steak||Marinate, then Grill, Broil, or Braise|
|Eye of Round Roast||Roast|
|Round Tip Steak||Saute|
|Round Tip Roast||Roast|
|Sirloin Tip Center Roast||Roast|
|Sirloin Tip Center Steak||Grill or Broil|
|Sirloin Tip Side Steak||Marinate, then Grill or Broil|
Tomorrow: the shank & brisket