Beef Round is a low-cost, lean cut that is often overlooked because of the more expensive and tenderer options. This tougher cut can be transformed into a delicious meal with minimal cost by using the right cooking methods. How to cook beef is important for any dish, be it a roast, a stir fry, or hefty stew.
This guide explains how to cook round beef so that it is always tender. It also addresses the comparison between a sirloin cut and a bottom round.
What Is Beef Round?
Beef rounds are made from the back leg of a cow. It is an area that has been very well exercised, producing lean, tough beef. It’s composed of several cuts below prime, including:
- Top Round: Lean and flavorful. Perfect for slicing very thinly in sandwiches or roasts.
- Bottom round: A slightly tougher cut, ideal for slow braising and cooking.
- Eyes of round: Best suited to roasting and cutting thin.
These cuts are renowned for their affordability and high protein content, making them a favorite among home cooks.
Why Is Round Beef Tough?
The main reason that beef round cuts are tougher is that they contain less fat and have a higher concentration of connective tissue. These muscles perform a lot of hard work, so they are naturally tough but not tender. In order to reduce fibers and improve flavor, you need special cooking techniques.
Cooking Techniques For Tender Beef Round
Here are five tried and tested ways to make beef tender and delicious:
- Low & Slow Roasting
This is the best method to cook large pieces like bottom round or eyes of round. Roasting at 250degF allows the muscle fibres to be broken down gently while preserving moisture.
Steps:
- Salt, pepper, and herbs generously season the meat.
- Sear it on a hot pan in order to create a crisp.
- Roast in a hot oven until internal temperature reaches 120°F.
- Let it sit for a while before cutting against the grain.
- Braising
Braising is the best method for tougher meat cuts like bottom round. This method involves browning the meat first and then slowly simmering it in a liquid. The moist, heat helps to break collagen down and makes the meat fork tender.
Ideal for: pot roasts, stews, or shredded meat dishes
Tips:
- You can add flavor to the dish by using either broth, wine, a mixture of both, or even a combination.
- Add aromatic vegetables to your meals, like onions, carrots, and garlic.
- Cook on low and slow for 3-4 hours in a Dutch oven or slow-cooker.
- Marinating
Marinating thin beef slices before cooking, whether it’s grilling or stirring-frying them, can help tenderize and make them more tender.
Key ingredients:
- Acid (vinegar, citrus, wine) for fiber breakdown
- Oil to retain moisture
- Herbs for flavor
Marinate between 6-12 hours before cooking quickly on high. This method is ideal for the top round as it is slightly more tender.
- Slicing Against The Grain
This is the most important step, no matter the method. It shortens muscle fibers to make it easier to chew each bite.
Which one should you pick?
Understanding the difference between the sirloin vs bottom round can help determine which cut you need.
Sirloin:
- Coming from the rear of the animal near the loin
- It is also more flavorful and tender than round cuts
- More marbling makes the meat juicier
- Ideal for grilling or pan-searing.
- Costs more per pound
Bottom Round:
- From the rear, tougher and leaner
- This is an excellent choice for slow-cooking or roasting.
- Low in fats and calories
- Best for pot-roasted, deli roast beef, and shredded dishes
Bottom line:
Choose sirloin for tender, quick-cooking dishes like steak or kebabs. Bottom round is a good choice for budget-conscious slow-cooked meals. Its tenderness is derived from the cooking process, not the meat itself.
Conclusion
While beef round does not have the same tenderness as premium cuts, the right technique can transform it into a tasty, satisfying and enjoyable part of your kitchen routine. It doesn’t matter whether you’re cooking a bottom round, or experimenting with top round vs. bottom roast. Knowing how to handle the lean cut can elevate your skills in the kitchen.
When you next visit the butcher or browse through the meat section at your local supermarket, be sure to check out this great deal on beef round. It might become your new favorite with proper cooking and patience.
