Round steak, a lean and relatively affordable cut of beef, is a staple in many cuisines worldwide. However, its name isn’t always consistent. Depending on where you are in the world, or even which butcher you visit, you might encounter it under a variety of different aliases. Understanding these alternative names is crucial for navigating butcher shops, understanding recipes, and ultimately, choosing the right cut for your culinary needs. This article delves into the fascinating world of round steak nomenclature, exploring its various titles and the nuances behind them.
Understanding the Round: The Origin of Round Steak
Before diving into the different names, it’s essential to understand where round steak comes from on the cow. The “round” refers to the rear leg of the cow. This area is known for being lean, as the muscles here are used for movement, resulting in a less marbled and more fibrous texture compared to cuts from the loin or rib. This leanness makes round steak a healthy option, but it also means it can become tough if not cooked properly. Therefore, understanding the specific cut and appropriate cooking methods is vital.
The Primary Cuts from the Round
The round primal is further broken down into several sub-primal cuts, each with its own characteristics and best uses. These sub-primals include:
- The top round: Located on the inside of the rear leg, it’s a relatively tender and lean cut.
- The bottom round: Situated on the outside of the rear leg, it’s tougher than the top round but still flavorful.
- The eye of round: A long, cylindrical muscle that’s very lean and can be quite tough if not cooked properly.
- The heel of round: A tougher, more fibrous piece located near the shank.
Knowing these sub-primal cuts helps to contextualize the different names that round steak can go by.
The Many Names of Round Steak
The diverse names for round steak often reflect the specific sub-primal cut being sold, regional variations in butchering practices, or simply marketing preferences. Here’s a breakdown of the most common alternative names:
Top Round Steak: Aliases and Applications
The top round, being the most tender portion of the round, is often referred to by names that emphasize its suitability for slicing and cooking quickly.
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Inside Round: This is perhaps the most common alternative name for top round. It directly reflects its location on the inside of the round primal. You’ll often see it labeled as “Inside Round Steak” in grocery stores.
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London Broil: While technically a cooking method, “London Broil” is often used to refer to a thick cut of top round (or sometimes flank steak) that is marinated and broiled or grilled. It’s typically served sliced thinly against the grain.
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Frying Steak: This name is commonly used to indicate that the steak is suitable for pan-frying. Because top round is relatively lean, it’s best to cook it quickly over high heat to avoid drying it out.
The best cooking methods for top round include pan-frying, grilling, or broiling. Marinating is often recommended to add moisture and tenderize the meat.
Bottom Round Steak: Names and Characteristics
Bottom round is known for its beefy flavor but can be tougher than top round. Its aliases often reflect its suitability for slow cooking or roasting.
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Outside Round: Similar to “Inside Round,” this name simply describes its location on the outside of the round primal.
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Rump Roast: While technically a roast, a portion of the bottom round can be cut into steaks. When this occurs, it may be referred to as “Rump Steak,” although the term “rump” is more commonly associated with the sirloin primal.
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Silverside: In some parts of the world, particularly in the UK and Australia, bottom round is often called “Silverside.” This name likely refers to the silvery membrane that covers the cut.
Bottom round benefits from slow cooking methods like braising or pot roasting, which help to break down the tough fibers and tenderize the meat.
Eye of Round Steak: Unique Identity
The eye of round is a distinct muscle within the round primal. Its unique shape and texture often lead to specific names.
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Round Tip Steak: This name is somewhat misleading, as the “tip” portion is typically associated with the sirloin primal (e.g., Sirloin Tip). However, some butchers may use “Round Tip Steak” to refer to a thicker cut of eye of round.
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Beef Tenderloin Imitation: Due to its shape, some unscrupulous sellers might try to pass off eye of round as beef tenderloin, although the texture and flavor are significantly different.
Eye of round is best suited for slow cooking or for slicing very thinly for dishes like carpaccio or jerky. Marinating is highly recommended.
Regional Variations and Other Names
Beyond the common names associated with specific sub-primal cuts, there are also regional variations and less common terms for round steak.
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Sandwich Steak: This term is often used generically to refer to a thin, relatively inexpensive steak suitable for sandwiches. Round steak, particularly top round, is often used for this purpose.
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Minute Steak: Similar to sandwich steak, minute steak is a very thin steak that cooks in just a minute or two. Round steak is often cut into minute steaks.
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Swiss Steak: This name refers to a specific cooking method where round steak is pounded to tenderize it and then braised in a tomato-based sauce. The resulting dish is often called “Swiss Steak,” regardless of whether it was made with round steak.
These regional and general names highlight the versatility of round steak and its adaptability to different culinary traditions.
Navigating the Butcher Shop: Tips for Identifying Round Steak
With so many different names for round steak, it can be challenging to identify the cut you’re looking for at the butcher shop. Here are some tips:
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Look for Leanness: Round steak is generally lean with very little marbling. This is a key characteristic to look for.
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Ask Your Butcher: Don’t hesitate to ask your butcher for clarification. They can help you identify the specific cut and explain its best uses.
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Check the Price: Round steak is typically less expensive than cuts from the loin or rib. This can be a helpful indicator.
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Consider the Texture: Round steak has a tighter grain compared to more tender cuts like ribeye or sirloin.
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Read the Label Carefully: Pay close attention to the label and look for keywords like “round,” “top round,” “bottom round,” or “eye of round.”
By following these tips, you can confidently navigate the butcher shop and select the right type of round steak for your needs.
Cooking Round Steak: Tips and Techniques
Regardless of the specific name or sub-primal cut, round steak requires careful attention during cooking to avoid becoming tough and dry. Here are some general tips:
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Marinate: Marinating round steak is highly recommended to add moisture and tenderize the meat.
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Cook Quickly Over High Heat: For top round and other leaner cuts, cook quickly over high heat to avoid drying them out.
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Slow Cook: For bottom round and eye of round, slow cooking methods like braising or pot roasting are ideal.
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Slice Against the Grain: Always slice round steak against the grain to shorten the muscle fibers and make it easier to chew.
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Don’t Overcook: Round steak is best served medium-rare to medium. Overcooking will make it tough and dry.
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Pound it: Pounding the steak flat will help tenderize the meat.
| Cut of Round Steak | Alternative Names | Best Cooking Methods |
|---|---|---|
| Top Round | Inside Round, London Broil, Frying Steak | Pan-frying, grilling, broiling |
| Bottom Round | Outside Round, Rump Roast, Silverside | Braising, pot roasting |
| Eye of Round | Round Tip Steak, Beef Tenderloin Imitation | Slow cooking, thin slicing |
Conclusion: Embracing the Round and its Many Names
Round steak, despite its leanness and potential for toughness, is a valuable and versatile cut of beef. By understanding its various names and characteristics, you can confidently navigate the butcher shop and choose the right cut for your culinary creations. Whether you’re grilling a quick top round steak, braising a flavorful bottom round roast, or slicing a tender eye of round carpaccio, mastering the art of cooking round steak will expand your culinary repertoire and provide you with a delicious and affordable source of protein. Don’t be intimidated by the different names; embrace the diversity and experiment with different cooking methods to discover your favorite ways to enjoy this often-underappreciated cut of beef. Remember to always consider the source of the steak, asking your butcher is always a good starting point.
What other names does round steak go by?
Round steak is a versatile cut of beef often referred to by several different names, depending on the region and the specific portion of the round from which it’s taken. These alternative names can be helpful to know when shopping for beef or interpreting recipes from different parts of the country or world. Some of the most common alternative names include rump steak, bottom round steak, eye of round steak, and top round steak.
Other less common but still relevant names include Swiss steak (if it’s been mechanically tenderized), inside round steak (another name for top round), and outside round steak (referring to bottom round). Recognizing these different terms will enable you to confidently identify the cut and understand its characteristics, allowing you to select the right steak for your desired cooking method and flavor profile.
Is rump steak the same as round steak?
Yes, rump steak is generally considered to be the same as round steak, although the terms can sometimes be used to denote slightly different sections of the round primal cut. The rump is technically a subsection of the round, situated where the round meets the sirloin. Therefore, when a butcher labels a cut as “rump steak,” it’s likely a specific portion of the broader round steak category.
While rump steak shares similar characteristics with round steak – being lean and relatively tough – it may possess slightly more flavor due to its proximity to the sirloin. This subtle difference can influence the ideal cooking method, with rump steak sometimes benefiting from slightly longer cooking times or marinades to tenderize it. However, in most culinary contexts, the terms are largely interchangeable.
What is bottom round steak?
Bottom round steak comes from the outer portion of the round primal, located on the rear leg of the cow. It is a lean cut of meat that is known for being tougher than other steaks, primarily due to its lower fat content and the amount of connective tissue it contains.
Because of its toughness, bottom round steak is often used for braising, slow cooking, or making ground beef. These methods help to break down the connective tissue and tenderize the meat, resulting in a more palatable and flavorful dish. It’s also sometimes used for making jerky.
What is eye of round steak?
Eye of round steak is a lean, cylindrical cut of beef derived from the center of the round primal. As the name suggests, it has a distinct, circular shape, resembling the “eye” of the larger round muscle.
Due to its very lean nature and lack of marbling, eye of round is one of the tougher cuts of beef. It’s best suited for slow cooking methods like braising or pot roasting, which allow the connective tissue to break down, resulting in a more tender and flavorful final product. It can also be thinly sliced after cooking and used in sandwiches or stir-fries.
What is top round steak?
Top round steak, also known as inside round steak, is cut from the inner muscle of the round primal. It’s a lean and relatively tender cut compared to other parts of the round, making it a good option for various cooking methods.
While still leaner than ribeye or sirloin, top round steak can be successfully pan-fried, grilled, or broiled if cooked properly. It’s crucial to avoid overcooking, as it can become tough and dry quickly. Marinating before cooking can also help improve its tenderness and flavor. It’s also a popular choice for making deli roast beef.
Why is round steak sometimes called Swiss steak?
Round steak is sometimes referred to as Swiss steak because of the method used to prepare it, not necessarily the cut itself. Swiss steak typically involves a process of pounding or mechanically tenderizing a tougher cut of beef, like round steak, before braising it in a tomato-based sauce.
The name “Swiss” likely refers to the process of Swissing, an older technique for tenderizing fabric by passing it through heavy rollers. The term was then applied to beef that underwent a similar mechanical tenderization process. So, while any cut of beef could technically be “Swissed,” round steak is the most common cut associated with the term due to its inherent toughness and suitability for braising.
Is round steak a good cut for grilling?
Round steak can be grilled, but it requires careful attention and specific techniques to prevent it from becoming tough and dry. Its leanness means it lacks the marbling that keeps other cuts, like ribeye, juicy and tender during grilling.
To successfully grill round steak, it’s essential to marinate it beforehand to add moisture and flavor. Grilling over high heat for a short period, aiming for medium-rare or medium, is recommended. Overcooking will make it tough. Slicing the steak thinly against the grain after grilling will also improve its tenderness.