Cut taken from the RoundRound Tip Steak

Round Tip Steak

  • Wedge-shaped steak cut less than 2 inches thick (usually about 1 inch thick) from the Beef Round Tip Roast.
  • Contains no bone.
  • Contains one large muscle divided into thirds by connective tissue, with a crescent-shaped cap muscle of the sirloin on top.
  • Has a layer of fat on the outside edges.

*Cookery Method = Dry

 

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