Beef is, to most people, a part of a staple diet.
They are readily available in most markets and grocery stores and come in different flavours and price profiles, depending on the cut location from a steer/cow.
A butcher divides steer/cow meat into nine primary cuts called Primal cuts. These are Chuck, Rib, Short Loin, Shank, Brisket. Flank, Plate and Sirloin. From each of these primal cuts, the butcher further creates various cuts, which are called Subprimal cuts.
Each primal cut comes with its flavour profile, marbling and level of tenderness. At the same time, each primal cut is priced according to its quality and demand.
This makes knowledge of each primal cut and price level advantageous for consumers. Knowing the flavour profiles and potential dishes of the various cuts of beef can help consumers make more intelligent choices on what they want to buy.
Take the case of the Round Primal cut, which is located in the rear part of the cow. It has a limited fat content, and the meat can be tough. This quality makes it likely to be less in demand and, therefore, cheaper. But consumers who are cost savvy will be able to handle the meat quality if they know how to prepare it properly.
PRIMAL CUT #6: ROUND
The Round provides classic cozy dishes such as rump roasts and Swiss steaks.
The round primal cut is taken from the back of the cow – the rump and hind legs. Round cut has minimal fat content, making the round meat a tough cut. And often, tough meat cuts are inexpensive.
The round primal cut is a source of various cuts of beef since the cow’s rear makes up about a quarter of its weight.
The Round also is a source of lean meat that can be used as quality protein for active consumers who want to maintain a healthy lifestyle.
SUBPRIMAL CUTS:
Bottom Round
The Bottom Round is a lean subprimal cut from the outside of the cow’s rear leg. It’s the source of the rump roast.
The Bottom Round is made up of two sections:
- The Outside Round, which is cut into steaks and roasts.
- The Heel, which you can cut into steaks or grind.
The Bottom Round bones are also among the best for making beef stock.
Top Round:
The Top Round, also called Inside Round, comes from inside the leg. The top Round is lean and is usually cooked as sliced roast beef. You can also use the top Round to create inexpensive steaks. It’s more tender than the Bottom Round, but it’s all relative. Because of its toughness, the top Round is perfect for slicing thin and is used in roast beef sandwiches.
Eye of Round
The Eye of Round is exceptionally lean. It consists of a round roast and an eye of a round steak. This cut is a popular choice for roast beef sandwiches.
Heel of Round
The Beef Heel of the Round is cut from the beef round taken immediately above the hock. This area comprises many small muscle groups making one the least tender cuts of beef.
Sirloin tip
The Sirloin Tip, called Knuckle, consists of sirloin roasts and steaks. It runs along the thigh on the front of the leg between the knee and the hip. The sirloin tip is exceptionally lean and can be ground to create ground beef.
General Cooking Recommendations:
Most cuts from the round beef section are lean. Still, it is a source of subprimal cuts that can be versatile and used in various dishes.
The proper cooking methods and marinade can make them flavorful. The best ways to cook roasts include slow cooking or braising. They also do well when roasting or baking. If you are grilling or broiling them, it is important to marinate them because they have little flavour by themselves.
In Summary:
The Round has a well-deserved reputation as a comfort food for beef lovers. It is an excellent source of beef and inexpensive.
Properly cooking it by slow cooking, tenderising, and marinating makes it an intelligent option for creating various approaches to making a meal.
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That’s it for this week.
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Ciao for now,
Thomas
