An Easy Way Around Round Steak

A round steak is made up of three muscles--the top, bottom and eye. These vary in degree of tenderness, so they’re often sold separately, each commanding a higher price per pound than if you purchase the whole steak. Because the muscles are so clearly defined, it’s a simple task to cut them apart yourself and save some money.

The beef round comes from a steer’s hind leg. The upper portion is the most tender. The lower down the leg, the less tender the meat becomes.

When the three muscles are not divided, the round can be sliced into full-cut round steaks. A steak about two inches thick will yield enough meat to prepare four entrees, each with four to six servings.

If there is a small round bone in the steak, begin by cutting around and lifting it out (Step 1). Then cut between the fat and connective tissue to separate the three muscles (Steps 2 and 3).

The top round is the most tender portion, in fact the first cut sliced off is sometimes labeled London broil and sold at a higher price. Since a second muscle appears over the main one about halfway through the top round, it’s possible to pinpoint where the meat comes from.

At first the second muscle is very small. The lower down on the cut, the larger the muscle. Top round from the upper portion may be used for grilling, broiling, pan frying or sliced thin for stir-frying (Step 4). Cuts from lower down are best braised.

Bottom round is less tender, ideal for cutting into cubes for stew (Step 5) or pounding for Swiss steak. The eye of the round is also less tender, but may be sliced horizontally (Step 6), marinated and quickly fried as a breakfast or luncheon steak.