Angus beef bottom round steak

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Round steak is cooked until tender and smothered in a comforting mix of peppers and onions and gravy! Once, a long time ago, my parents gave me a round steak from the different cuts of beef that they bought. I, having no idea what a round steak was, stuck it in the freezer for months and months.

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One pack may bring you enough round steak to serve multiple dishes. If your guests beg for seconds, you can give them another plate with glee. The cattle were raised on a grain-based diet, which can be advantageous in many ways.

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A former cake decorator and competitive horticulturist, Amelia Allonsy is most at home in the kitchen or with her hands in the dirt. She received her Bachelor's degree from West Virginia University. Her work has been published in the San Francisco Chronicle and on other websites.

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A top round steak is lean, flavorful and it's budget-friendly. It is an excellent candidate for marinades, and it's at its best when cooked to medium rare, which is about F. This is a great steak to grill but if it's not grill weather then you can get a similar effect by broiling it. Broiling exposes meat to a high heat from all directions.

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Few meals are more elegant and satisfying than a perfectly cooked steak. With the proper equipment and a little attention to detail, you can cook the perfect round steak right on your stove top! Steak is a somewhat general term used to refer to cuts of beef.

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Did I ever think my path in life would lead me to be publishing articles about beef cuts? Well, no. The goal of this blog series is to help you and yes, me too figure out how to best utilize the cuts of beef that might not be as popular in our modern American diets; the cuts with all sorts of wonderful attributes that tend to stay buried at the bottom of the freezer due to hesitation on what the heck to do with them.

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A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye of round, bottom round, and top round, with or without the "round" bone femurand may include the knuckle sirloin tipdepending on how the round is separated from the loin. This is a lean cut and it is moderately tough.

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Also Known As: Western Griller. Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.


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