Beef Meat Identification
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Eye Round Roast
Meat Cut: Round
Cooking Method: Dry/Moist
Tip Steak-Cap Off
Meat Cut: Round
Cooking Method: Dry
Description:
The Tip Steak is cut from the tip roast. Like the roast this steak is identified by four individual muscles within on large muscle mass.
The Tip Steak is cut from the tip roast. Like the roast this steak is identified by four individual muscles within on large muscle mass.
Tip Roast-Cap Off
Meat Cut: Round
Cooking Method: Dry/Moist
Description:
The Beef Round Tip Roast is a rolled and tied roast that is identified by four individual muscles within one large muscle mass.
The Beef Round Tip Roast is a rolled and tied roast that is identified by four individual muscles within one large muscle mass.
Eye Round Steak
Meat Cut: Round
Cooking Method: Dry/Moist
Description:
The Beef Round Eye Round Steak is a small round boneless steak. It usually has a layer of external fat on two sides.
The Beef Round Eye Round Steak is a small round boneless steak. It usually has a layer of external fat on two sides.
Bottom Round Steak
Meat Cut: Round
Common Names: Round Grill Steak, Round Flat Steak, London Broil Bottom Round
Cooking Method: Moist
Description:
The Beef Bottom Round Steak contains muscles which are less tender than the top round muscle. The two muscles of this steak are the eye of the round on the left and the bottom round on the right. Note the heavy band of connective tissue separating the muscles. Moist heat is recommended for this steak.
The Beef Bottom Round Steak contains muscles which are less tender than the top round muscle. The two muscles of this steak are the eye of the round on the left and the bottom round on the right. Note the heavy band of connective tissue separating the muscles. Moist heat is recommended for this steak.
Top Round Steak
Meat Cut: Round
Common Names: Family Steak, Beef Steak Boneless, Beef Cutlets, Scallopini, Brasciole Steak
Cooking Method: Dry
Description:
The Top Round Steak is the most tender of the various round steaks. This boneless steak consists of a large muscle called the top or inside round. Note the cover fat on the curved top surface, the cut surface on the left side, and connective tissue along the bottom.
The Top Round Steak is the most tender of the various round steaks. This boneless steak consists of a large muscle called the top or inside round. Note the cover fat on the curved top surface, the cut surface on the left side, and connective tissue along the bottom.
Bottom Round Rump Roast, Boneless
Meat Cut: Round
Common Names: Rump Roast, Bottom Round Rump
Cooking Method: Dry/Moist
Description:
When the rump is removed, boned, rolled and tied, a retail cut called the Beef Round Rump Roast is made. This represents a cut only moderately tender, moist heat is often used. However with a cut from choice and prime cattle, it is often cooked with dry heat.
When the rump is removed, boned, rolled and tied, a retail cut called the Beef Round Rump Roast is made. This represents a cut only moderately tender, moist heat is often used. However with a cut from choice and prime cattle, it is often cooked with dry heat.
