I use Eye of Round for pot roast, and I have used Sirloin Tip Roast to cut into stewing meat.. but, have no idea which is actually a better cut of beef. Round Marinating Steak. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts. tenderloin.) Steaks Each is sometimes cut into steaks. And while it’s true the eye of round can certainly be tough at times, with the proper care and attention, this super affordable cut can reach its full, most tender potential in no time. Generally sold at an intermediate price, Round Steak is moderately tender and lean, with mild beefy flavour. Top round steaks are more muscular, tougher and less marbled than sirloin cuts. Can you help me? The lean eye-of-round roast has a mild flavor and little waste. Thanks to the round primal location near the cow’s back legs, the muscles are used for a lot of movement, making all the cuts from this section leaner and less tender than other sections. From Various Cuts $ Ground beef: Versatile ground meat, which can be baked, broiled, grilled or pan-fried and used in a wide variety of recipes. Carve across the grain into thin slices to optimize tenderness. Top and bottom round are both used for deli-style roast beef. I had an Eye of Round Roast in the Freezer that I decided to smoke. Sirloin Tip is less tender than Top Sirloin but is the most tender of the round cuts. You separate off the eye of the round and heel of the round and you're left with this: ... You can roast a sirloin tip or a whole sirloin shell, (top butt) for a more tender roast, but for practical and mainstream economic reasons, a rump is a great dinner roast! Economical and semi-tender, these cuts are best for braising, but smaller cuts can be oven roasted. Spray the bottom of a pan that has a tight lid with vegetable spray. The top round roast or in Canada called inside round roast, is the most tender of the round cuts. Eye round can be roasted rare for sandwiches, if you slice it very, very thin (otherwise not tender enough, like, e.g. Reynolds Kitchens tip. Share Print. It's difficult to say that top or bottom sirloin is inherently better. Cooking London broil/flank steak is usually grilled or broiled, but can also be roasted or braised. Oh man was it good ! Top round should be served MR cold or hot and sliced very thin. Tender Eye of Round Roast. Both cuts have very little flavour, since both do not offer much marbling. Eye Round Roast/Steak or Eye of ... Butchers will use the name London Broil for flank steak, top round steak or top blade steak. ! Preparation Both most often are cooked slowly in a moist atmosphere, such as in a pot roast or stew. The bottom round roast and top round roast also come from the round. I plan on submerging beef rolls in my homemade tomatoe sauce and simmering for a couple hours. Eye of round is more tender but if you cook them long three parts of the roast steak what be More tender . However the bottom round "from the leg"requiers braising (like a pot roast)to tenderize the muscle.One easy way to understand how to cook certian cuts of meat are to understand what part of the steer it comes from.The more the muscle works the tougher the cut,IE Eye round,shank,knucke face,shoulder clod ETC,Tender … We loved it! The round is at the back end, or hindquarter of the bison, which is used for movement so the meat is leaner and less tender. It’s fine to substitute a more tender cut of beef for a tougher one, but the reverse is not always true. Oh so good ! When cooked slowly over low heat, the meat can become very tender and fall apart at the touch of a fork, which makes it a great choice for things like stew or shredded beef. I have read flank steak or beef round. Bottom round is okay in a long braise or stew. Round is often sold ground, but you can also cut it into eye of round, sirloin tip, and butterfly top round steaks. Top Round Steak or Butterball Steak: Thick steaks from the top of the round. 9 years ago. Season the roast and brown the top round, on all sides, over moderately high heat. More flavourful than Eye of Round and more tender than Outside Round. Top round is more tender, similar to sirloin, though not as tender as a prime rib or tenderloin. One of the best-proven ways to tenderize an eye of round, or any tough cut of meat, is with a meat mallet. The eye of round is a member of a not-so-glamorous group of inexpensive cuts taken from a cow’s backside, where some hardworking muscles give way to some less-than-tender cuts of meat. You will need one fourth of a cup of liquid for a four pound roast. The eye of round is a cut from the round steak section of a beef hind quarter It can be called a London Broil roast, top round , or the eye of round steak. Best oven roasted at 275°F to at least medium-rare 145°F (63°C). Lv 7. The first day I made “smoked” Philly Cheese Steak Sandwiches. Round steaks are tough because the bundles of muscle fiber are held together by very tight bonds, which are hard for your teeth to get through. Served broiled, braised or cooked in a liquid. To be honest, I usually just use the eye of round roast to make jerky (along with london broil, which is also from the same area of the cow) because making steaks and roasts with this part of the cow is usually always a gamble. Top Round meat is usually more tender than Bottom Round cuts. Round steak has not had that extra tenderizing step performed so it’s best to stick with either very quick cooking methods (and very thin slices cut against the grain) like stir … Would really appreciate your opinions. Though similar in shape and compactness to the far more tender tenderloin roast, the eye-of-round roast has a much firmer texture. Also, it can be sliced, pounded thin, and rolled around a stuffing for Braciole - long simmering in the sauce will tenderize it. 1 0. rogerrabbitanddoe. The round offers three of the leanest cuts of beef available: eye of round, top round, and round tip. Top round steaks should be roasted or cooked with moist heat. Serving ! A flank steak is the traditional cut used for making London Broil. Moreover, it is a lean cut of beef, having almost no marbling in it; any side fat is frequently cut away. As roasts, these cuts can be roasted or braised; as steaks, they can be broiled or pan-broiled. You can use cuts from nearly every portion of the cow as roasts, including top sirloin, tenderloin, tri-tip, round tip, rib eye and chuck roast cuts. Our supermarket is offering Bottom Round, Eye of Round, or Sirloin Tip Roasts on a Buy one and Get one Free sale. As a matter of fact, it is such a classic, beefy looking cut, in which, at times, it may seem so much like the greatly tender tenderloin roast cut from the middle portion of a cow. Still, if you plan to grill it, it’s best to cook it medium rare and slice it thinly against the grain, in order to prevent it from being too tough and chewy. Usually broiled, braised or cooked in liquid. More About Top Round Roast. Some butchers refer to top round steaks as a London Broil, however, London Broil is the name of the finished dish. Personally, I feel both are better braised, but can be roasted, if not cooked more than medium rare. Tender Eye of Round Roast. How long does it take to cook an eye of the round roast at 350 degrees? It’s also the same area that London broil is cut from. Pummeling the steak with a mallet tears those bonds apart, leaving the steak slightly flattened and a whole lot easier to chew. Roast cuts are not a particular type of meat; rather, they are cuts with a thick, rounded shape that caters to roasting, a slow cooking method that uses dry or moist heat to create a crisp exterior and a juicy, tender interior. Eye of round is a pretty intimidating piece of beef. Dear Cassell, You aren’t the first person to be deceived by the nasty little eye of round, and you won’t be the last. Add the braising liquid to the meat in the pan. Though not … The cut I bought was named “eye of round.” It looked just like an uncut tenderloin, but was far less expensive. Round Steak: Very lean, but not as tender and juicy as other cuts. The eye & bottom round are from the same part of the round called the goose neck. The lack of marbling makes this roast tough and potentially chewy, especially when it is overcooked. For this reason, Top Round makes amazing deli meat (roast beef) for sandwiches. The cut you favor should reflect your planned use of it. Cut from the inside of the hind leg, top round roast is the cut that’s most commonly used for deli roast beef. Something wasn’t right. The rib eye roast or steak come from the front quarter of the cow. It’s an extremely lean cut taken from the hindquarters of the cow, which gets a lot of exercise. As far as cheap cuts of beef go, top round roast is relatively lean and flavorful since this muscle isn’t as heavily worked. The second time around I made a Roast Beef au jus Sandwich and with the leftovers I just made plain old Roast Beef Sandwiches. Tender top sirloin is better suited to use as a steak for grilling or broiling, or as a roast for quick cooking to rare. The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. The secret to tender, moist top round roast is to cook it slowly in a small amount of liquid. Looking for which cut of meat to use. After cutting it into 1-inch thick rounds, I cooked it very fast in a hot pan. –Cassell in Bloomsburg. This affordable cut is the most common choice in supermarkets, its lean and takes well to marinades and sauces , is well suited for stews. Choosing Top or Bottom Sirloin. It is given the name ‘Top’ because it is anatomically located above the Bottom Round and the Eye of Round in the Round Primal. Making Beef Braciole along with some other Italian favorites for Christmas Eve dinner. Learn how to cut the beef eye of round in just a few easy steps. * Top sirloin: A cut that has medium marbling and very little connective tissue, ... outside round and eye of round. Because it contains the largest single muscle in the cow, top round is often used by delis and restaurants for beef roast recipes. Tender, juicy, flavorful and then some. Reynolds Kitchens® Tips. 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