About: Round steak

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A round steak is a steak from the round primal cut of beef, known as a rump steak in the United Kingdom, Australia, New Zealand and South Africa. Specifically, a round steak is the eye (of) round, bottom round, and top round still connected, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. 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.

Attributes	Values
rdfs:label	Round steak
rdfs:comment	A round steak is a steak from the round primal cut of beef, known as a rump steak in the United Kingdom, Australia, New Zealand and South Africa. Specifically, a round steak is the eye (of) round, bottom round, and top round still connected, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. 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.
sameAs	dbr:Round_steak
dcterms:subject	Good Eats ingredients Ingredients
abstract	A round steak is a steak from the round primal cut of beef, known as a rump steak in the United Kingdom, Australia, New Zealand and South Africa. Specifically, a round steak is the eye (of) round, bottom round, and top round still connected, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. 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. 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.

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