Round Steak - Pack of 2

A round steak is a lean cut from the rear leg of the cow, known for its firmness and mild flavor. It's best suited for slow cooking, braising, or marinating to enhance tenderness.

Where They Come From:

• Round steak is derived from the "round primal" cut, found in the hind leg of the cow.
• This primal cut is then divided into various sub-cuts, including top round, bottom round, and eye of round.
• This location on the cow results in a lean cut due to the active muscles.

What They're Like:

• Lean: Round steak is known for its low fat content, making it a healthier beef option.
• Firm Texture: It has a firmer texture due to the lean muscle structure.
• Beefy Flavor: It offers a rich, robust, beefy flavor.
• Economical: It's generally a budget-friendly cut of beef.
• Variable Tenderness: Tenderness varies depending on the specific sub-cut and cooking method.

How to Cook Them:

• Marinating is Recommended: Marinating helps tenderize the meat and add flavor.
• Slow Cooking is Ideal: Braising or slow roasting breaks down tough muscle fibers.
• Thinly Slice Against the Grain: After cooking, slicing thinly against the grain is essential for tenderness.
• Pounding/Tenderizing: Using a meat mallet can help tenderize the meat.
• Moist-Heat Methods are Best: Stewing or pot roasting are great options.
• Avoid High Heat Quick Cooking: This will result in a very tough piece of meat

Perfect For:

• Braising and Stews: For tender, flavorful dishes.
• Swiss Steak: A classic braised dish.
• Stir-fries: When thinly sliced and marinated.
• Sandwiches: Thinly sliced cooked steak makes great sandwiches.
• Beef Jerky: Its lean nature is ideal for jerky.
• Budget-conscious meals: Offering a flavorful, economical beef option.