A bottom round steak (aka “outside round steak”) is a beef steak cut from a bottom round pot roast. It is a tougher cut of meat, not suitable for grilling. But, it is very flavourful meat, and often inexpensive compared to other cuts, so it can be worth adding knowledge of how to cook with…
Beef Round
Corned Beef
Tinned Corned Beef © Denzil Green To make Corned Beef, a brine (salt) solution is used to cure a less-tender cut of beef, usually Brisket, but sometimes Rump or Round. Peppercorns and bay leaves are commonly used in the solution to add flavour. The curing process gives the meat a bit of a tangy taste….
Eye of Round Steak
An eye of round steak is a small round, boneless beef steak. It falls under the category of “economical cuts of beef”, and for that reason is often overlooked by beef fans, which is unfortunate as it is also one of the tastier cuts of beef. Use it for braising, stir fries, chicken fried steak,…
Round Tip Pot Roast
This is the most tender of roasts from the Round area of a cow (but remember, all cuts from this area are pretty tough compared to the rest of the cow.) It is boneless, rolled and tied. It will contain 4 different muscles from the round area, including eye of round, and inside and outside…
Steamship Round
Steamship Round is the Beef Round with the Rump taken off. Taking the Rump off makes it cheaper, and lets it sit upright on the bigger end for easy carving. Still, even with the Rump off, a Steamship Round will weigh in between 30 and 50 pounds (13.5 to 22.5 kg.) They are used in…