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A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky. Rump cover, with its thick layer of accompanying fat, is considered one of the best (and most flavorful) beef cuts in many South American countries, particularly Brazil and Argentina. This specific cut does not tend to be found elsewhere, however. ==Dishes== * Bresaola: Air-dried salted beef made with Round steak * London broil: Bias-cut roasted steak, commonly made with Round steak * Italian beef: Thinly sliced round steak cooked in stock * Rinderbraten: Round steak stuffed with pork fat and spices * Steak and Guinness Pie: Round steak with Guinness stout, bacon, and onions 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「round steak」の詳細全文を読む スポンサード リンク
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