Cut taken from the RoundRound Steak

Round Steak

  • Steak cut less than 2 inches thick (usually around 1 inch thick).
  • Contains one round 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

NEXT - Beef Cattle Retail Meat Cuts - Taken from the Round


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