BEEF|BEEF CUTS

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BACK Beef Round Common Cuts and Other Names

Boneless Fullcut Steak regular or thincut
Bone-in Fullcut Steak
Boneless Top Round Steak regular-thickcut or thincut
Minute Steak, Sandwich Steak, Breakfast Steak
Boneless Top Round Roast
Boneless Bottom Round Steak regular or thincut
Boneless Bottom Round Roast
Eye of Round Steak regular or thincut
Boneless Eye of Round Roast
Bonelesss Rump Roast
Boneless Meloncut Rump Roast
Boneless Cubed Steak
Boneless Stewmeat regular and extra lean
Ground Beef regular (30% fat or less)-lean (22% fat or less)-extralean (15% fat or less)

Round Beef cuts from the round are located in the rear portion of the carcass, which includes the top of the leg, or hind shank, and the rump. Cuts from the round primal are lean, but not necessarily tender. The fat and marbling that is present in some of the other primal beef cuts help to tenderize and flavor the meat as it cooks. Because of the limited quantity of marbling, round cuts benefit from a moist, slow cooking method such as braising in order to produce the most tender and flavorful meat. Oven roasting may only be used for top quality round cuts.
Subprimal Cut	Retail Cuts	Description
Bottom Round	Bottom Round Roast	The bottom round is the outside muscle of the upper leg. The bottom round may be used as an oven roast if it is of the best quality and it is not overcooked, but it is much better if it is braised.
	Bottom Round Steak (Swiss Steak)	The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak).
	Standing Rump Roast Boneless Rump Roast	The rump roast is another beef cut that can be a bit tough, especially if it is roasted in the oven. It is much better when it is pot-roasted. A rump roast that has not been boned is known as a standing rump roast. A boneless rump roast is sometimes sold as is or it may be rolled and tied before it is packaged and sold.
Eye Round	Eye Round Roast	The eye round is the eye muscle of the bottom round. The eye round roast is boneless and can be a bit tough, so it is best to cook it with a moist heat process such as braising.
Eye Round	Eye Round Steak	The eye round steak is cut from the eye round roast.
Top Round	Top Round Roast	The top round is the inside muscle of the upper leg. The top round roast is obtained from the top round.
Top Round	Top Round Steak Round Steak London Broil	The top round steak is a thick steak that is cut from the top round roast. A thinner steak cut from the top round roast is simply called a round steak. London Broil is the name sometimes given to a top round steak, but it is more often cut from the flank primal.
Round Tip	Round Tip Roast Kabob Meat	The round tip is found on the front of the leg from the hip to the knee. It is next to the sirloin tri-tip so it is a bit more tender than other round cuts. It may be oven roasted if it is of top quality and it is often cut into pieces for use as kabob meat.
Round Tip	Round Tip Steak	The round tip steak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak.
Other	Ground Round (Ground Beef)	Len trim from the round can be ground, which may be labeled as extralean ground beef 85% lean

BEEF ROUND...Braise-Panfry

PEPPER STEAK

1 lb. Boneless Round Steak cut in strips
1 large, sweet, green pepper, cut in strips
3 cloves garlic, minced
1 large brown onion, sliced
1/2 cup brown sugar
1/2 tsp. ground black pepper
1/4 tsp. crushed hot peppers (Can be omitted)
1 tablespoon ketchup
1 tbls Worcestershire sauce
1 1/2 cup water

Brown round steak strips in skillet.
Add onion and sauté until translucent.
Add remaining ingredients.
Cover and cook on low 15 minutes. While cooking, make rice and gravy (below).

Gravy

2 cups water
1/2 cup flour
2 beef bouillon cubes
1/4 tsp. garlic powder

Mix the water and bouillon cubes together.
Stir in 1/2 cup flour, whisk until smooth.
Add garlic powder.
Simmer, uncovered, over medium heat for 15 minutes.

Season with salt and pepper to taste.

Add gravy to steak.

Heat on high 2 minutes.

Serve over rice.

Serves 4

ROUND STEAK & POTATOES

3 lbs. boneless round steak, 1/2" thick

2 large cloves garlic, minced

2 lbs. potatoes

1 brown onion chopped

8 oz. can tomato sauce

1/2 tsp basil

1/2 tsp. cumin

salt and pepper to taste

1 cup water

Cut round steak into cubes and brown in extra virgin olive oil in a heavy skillet or Dutch oven.

Peel and cube potatoes.

When steak cubes are slightly browned add potatoes and onions.
Continue to brown until the potatoes and onion have a little color.

Add tomato sauce, salt, pepper, cumin and garlic.
Add approximately 1 cup of water and simmer until meat and potatoes are tender.
Potatoes will thicken sauce