Cut taken from the RoundRound Steak (Boneless)

Beef - Retail Cut - Round Steak (boneless)

  • Steak cut less than 2 inches thick, usually around 1 inch thick (same as Beef Round Steak, except bone has been removed).
  • Contains no bone.
  • Oval-shaped cut with three distinct muscles - top round, bottom round, and eye of round.
  • Has a small amount of fat over the outside edges, and fat and connective tissue between muscles.

*Cookery Method = Moist

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