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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 from the round that includes parts of the top, eye, and bottom round. Beef round steak is a bit tough, so it is best to braise it.
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USDA Nutrition Facts |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 204 |
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| Protein 30g |
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| Total Fat 9g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 252mg |
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| Sodium 41mg |
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| Cholesterol 58mg |
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| Serving Size 1 steak |
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| Calories 182 |
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| Protein 27g |
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| Total Fat 7g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 363mg |
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| Sodium 58mg |
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| Cholesterol 77mg |
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| Serving Size 1 steak |
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| Calories 142 |
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| Protein 21g |
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| Total Fat 5g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 345mg |
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| Sodium 62mg |
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| Cholesterol 61mg |
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Round Steak, Beef term - Related Content |
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| Although this hearty dish requires several hours of cooking time, the stove does the work - preparation time is minimal |
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| The long slow cooking carmelizes the onions, making them a sweet and delicious accompaniment to the steak. |
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| 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. |
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| Superb flavor highlights this easy to make beef roast served with a rich sauce prepared from the pan drippings. |
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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 ... |
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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 ... |
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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 ... |
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| Beef Article |
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| General Guidelines | Degree of Doneness | Meat Thermometers
General Guidelines
Even though harmful bacteria are usually only on the surface of whole beef cuts, there ... |
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| 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 ... |
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| 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 ... |
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| 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 ... |
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| The round tip beefsteak 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. It can ... |
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| A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily ... |
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