|
|
| back to Glossary Index |
 |
|
|
|
|
A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal). The top round steak is basically a smaller cut from the top round roast. A thinner steak cut from the top round is simply called a round steak. Although the top round steak is flavorful and a bit more tender than other round cuts, it should still be marinated first if it is to be grilled or broiled. It is sometimes referred to as a London Broil, which is also a name given to a flank steak.
|
|
|
|
|
|
|
|
USDA Nutrition Facts |
|
|
| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
|
|
|
| Calories 204 |
|
| Protein 30g |
|
| Total Fat 9g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Potassium 252mg |
|
| Sodium 41mg |
|
| Cholesterol 58mg |
|
|
|
|
|
|
|
|
|
| Calories 146 |
|
| Protein 32g |
|
| Total Fat 1g |
|
| Total Carbohydrates 0g |
|
| Potassium 376mg |
|
| Sodium 41mg |
|
| Cholesterol 82mg |
|
|
|
|
|
|
|
|
|
| Calories 99 |
|
| Protein 21g |
|
| Total Fat 1g |
|
| Total Carbohydrates 0g |
|
| Potassium 355mg |
|
| Sodium 43mg |
|
|
|
|
|
|
|
|
Top Round Steak, Beef term - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak. A round steak may also refer to a cross cut steak ... |
|
|
|
|
|
|
|
| The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut. Other names for the bottom round ... |
|
|
|
|
|
|
|
| The boneless eye round beefsteak is a small cut obtained from the eye round roast. It is very lean and flavorful, but it is tough and should be cooked with moist heat for the best ... |
|
|
|
|
|
|
|
| A boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round. The Top Sirloin Steak is a flavorful and somewhat tender steak and can be ... |
|
|
|
|
|
|
|
| A beefsteak cut from the boneless top blade roast in the top blade section of the chuck primal. The top blade steak is basically a smaller cut from the top blade roast and is also ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
SteaksSteaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and ... |
|
|
|
|
|
|
|
|
Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
|
|
|
|
|
|
|
|
General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
|
|
|
|
|
|
|
| Beef Article |
|
|
|
|
|
|
|
| General Guidelines | Degree of Doneness | Meat Thermometers
General Guidelines
Even though harmful bacteria are usually only on the surface of whole beef cuts, there ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
| Superb flavor highlights this easy to make beef roast served with a rich sauce prepared from the pan drippings. |
|
|
 |
|
|
|
 |
|
|
|
| Although this hearty dish requires several hours of cooking time, the stove does the work - preparation time is minimal |
|
|
 |
|
|
|
| The long slow cooking carmelizes the onions, making them a sweet and delicious accompaniment to the steak. |
|
|
 |
|
|
|
| Bottom round, a lean, economical cut of beef, makes a fine stew when cooked at low heat. Carrots, onions and potatoes are traditional stew vegetables, but add others as you wish. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration on how to grill flank steak. For more tips and advice visit RecipeTips.com. |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
