The leg, or round, is at the hind section of the cow produces not only top round steaks (often sold as London broil) but also a steak called a round tip, which is often cut thin for a quick sauté or stir-fry.
Cuts from sub-primal round tip, are the round tip roasts and the round tip steak, Round tip roast is from the front of the leg from the hip to the knee. The round tip steak is cut from the untrimmed round tip roasts.
Top round is the side muscle of the upper leg.
Top round steaks are very lean and can become tough if overcooked. They are much improved if marinated overnight in the refrigerator.
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| top round steak |
Bottom round is best braised as it is too tough for cooking by dry-heat
methods. Almost any slice of meat will work in replacing the bottom round steak for either tenderizing for chicken fried steak or for Swissing.
Round steak usually sold bone-in, is a single steak consisting of top round, bottom round and often a piece of the eye of the round.
Round steak
