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Thread: When the recipe calls for 'round steak'.......

  1. #1
    Kalmia Guest

    Default When the recipe calls for 'round steak'.......

    do you buy top or bottom? Why? I am pretty green about beef.


  2. #2
    zxcvbob Guest

    Default Re: When the recipe calls for 'round steak'.......

    Kalmia wrote:
    > do you buy top or bottom? Why? I am pretty green about beef.
    >



    Buy the whole-cut steak, preferably with a bone.

    -Bob

  3. #3
    Brooklyn1 Guest

    Default Re: When the recipe calls for 'round steak'.......

    Kalmia wrote:
    >
    >do you buy top or bottom? Why? I am pretty green about beef.


    I've never seen bottom round steak put out at meat counters, all I've
    seen is top round steak and some just labeled round steak but I know
    from the structure that it's top round. Bottom round is too tough and
    contains too much gristle for steak cuts, there'd be too much waste.
    Bottom round is sold as a roast and is really only suitable for pot
    roast. I never buy bottom round, with all its waste it's no bargain.
    I grind top round and it's very good for burgers but ground bottom
    round is awful for any dish, even braised in a meat sauce it turns out
    gritty. What are you planning to make?

  4. #4
    Bryan Guest

    Default Re: When the recipe calls for 'round steak'.......

    On Dec 4, 8:52*pm, Brooklyn1 <Gravesend1> wrote:
    > Kalmia wrote:
    >
    > >do you buy top or bottom? *Why? *I am pretty green about beef.

    >
    > I've never seen bottom round steak put out at meat counters, all I've
    > seen is top round steak and some just labeled round steak but I know
    > from the structure that it's top round. *Bottom round is too tough and
    > contains too much gristle for steak cuts, there'd be too much waste.
    > Bottom round is sold as a roast and is really only suitable for pot
    > roast. *I never buy bottom round, with all its waste it's no bargain.
    > I grind top round and it's very good for burgers but ground bottom
    > round is awful for any dish, even braised in a meat sauce it turns out
    > gritty. *What are you planning to make?


    I used to buy bottom round steaks back in the '70s. They were under
    $1
    each. I'd eat them raw when I was a teenager. Back then, there were
    four
    things I wanted: pot, which was always pretty much available;
    alcohol, which
    was pretty easy to get; female bodies, which were sadly too
    unavailable;
    and raw beef, something that I adored, and was legal and didn't have
    to be
    seduced. My mother may not have supplied me with raw beef, but she
    did
    buy the dental floss necessary to my raw beef obsession, and bottom
    round
    requires dental floss, especially when eaten raw.

    --Bryan

  5. #5
    A Moose in Love Guest

    Default Re: When the recipe calls for 'round steak'.......

    On Dec 4, 11:30*pm, Sqwertz <swe...@cluemail.compost> wrote:
    > OnSun, 4 Dec 2011 18:30:13 -0800 (PST), Kalmia wrote:
    > > do you buy top or bottom? *Why? *I am pretty green about beef.

    >
    > It dependsonthe RECIPE. *Why do so many people stop short of
    > explaining what they want they want to do? *How are you going to cut
    > it, for example?
    >
    > In most recipes they are interchangeable. *But bottom round isconsidered slightly better, but not by much. *THe grain is going todictate your decisionBASEDONYOUR RECIPE.
    >


    I think top round is better. As far as toughness goes, top round is
    less tough, but still kind of tough. I've eaten top round steaks
    before; they are edible, and chewable, but they do have a good chew to
    them. Bottom round I use for stews. Nothing wrong with it. Also,
    let's not forget the eye of round, as it is part of the whole round.
    It can make a decent roast if you wrap it with some good ole' bacon.
    You can cut certain parts out of it to make steaks. But they also
    have a chew to them. Other parts of the eye, are almost impossible to
    chew(for steaks; grilled or pan fried). I don't know which part of
    the eye is less tough than other parts of the eye. Here at the
    market, the farmers market, they sell what they call a pepper steak.
    It's from the tender most portion of the eye. Still has a chew to
    it. They just put cracked black pepper around the periphery of the
    steak. It's actually a peppercorn steak, although if you go to a
    steak house and order peppercorn steak, you usually get the top and
    bottom of the steak (usually strip loin) pepper corned, and not the
    periphery.

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