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

Previously: chuck, rib, loin and sirloin.

Tomorrow: the shank & brisket