Around steak is a beefsteak from the "round", the rear end of the cow. The round is divided into cuts including theeye (of) round,bottom round, andtop 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 andmarbling makes round dry out when cooked with dry-heat cooking methods likeroasting orgrilling. Round steak is commonly marinated when grilled, and prepared with slow moist-heat methods indoors such asbraising, to tenderize the meat and maintain moisture. The cut is typically sliced thin for serving, and is popular asjerky.[citation needed]
British cutstopside andsilverside together are roughly equivalent to the American round cut. New Zealand cuts also use these terms (or sometimes "outside round" for silverside).[1]
Tafelspitz – Austrian dish of boiled veal, prepared from the top part of the round
Jangjorim – Korean dish of eye of round boiled down in soy sauce, commonly with braised quail eggs (mechurial jangjorim) orshishito pepper (kkwarigochu jangjorim)
Ground round or beef mince – a type ofground beef made from round steak and trimmings from the primal round; this is also the name of a U.S. restaurant chain,Ground Round
Accordion cut – cutting on alternating sides and stretching to make a thinner overall steak
Butterflying – cutting through the center, leaving a small hinge of meat, and unfolding to create a thinner steak
Swiss steak – preparing by making a series of small cuts with a bladed roller or pounding flat, also called Swissing, cubing or tenderizing
