Itâs fine to substitute a more tender cut of beef for a tougher one, but the reverse is not always true. Learn how to cut the beef eye of round in just a few easy steps. 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. Cut from the inside of the hind leg, top round roast is the cut thatâs most commonly used for deli roast beef. 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. Itâs an extremely lean cut taken from the hindquarters of the cow, which gets a lot of exercise. Reynolds Kitchens tip. Itâs also the same area that London broil is cut from. As far as cheap cuts of beef go, top round roast is relatively lean and flavorful since this muscle isnât as heavily worked. 1 0. rogerrabbitanddoe. Both cuts have very little flavour, since both do not offer much marbling. Pummeling the steak with a mallet tears those bonds apart, leaving the steak slightly flattened and a whole lot easier to chew. Add two tablespoons of oil. The round offers three of the leanest cuts of beef available: eye of round, top round, and round tip. 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. 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 ⦠One of the best-proven ways to tenderize an eye of round, or any tough cut of meat, is with a meat mallet. For this reason, Top Round makes amazing deli meat (roast beef) for sandwiches. Sirloin Tip is less tender than Top Sirloin but is the most tender of the round cuts. Top round steaks should be roasted or cooked with moist heat. Generally sold at an intermediate price, Round Steak is moderately tender and lean, with mild beefy flavour. Top Round Steak or Butterball Steak: Thick steaks from the top of the round. Still, if you plan to grill it, itâs best to cook it medium rare and slice it thinly against the grain, in order to prevent it from being too tough and chewy. Round is often sold ground, but you can also cut it into eye of round, sirloin tip, and butterfly top round steaks. ! Top round is more tender, similar to sirloin, though not as tender as a prime rib or tenderloin. Round Steak: Very lean, but not as tender and juicy as other cuts. Oh so good ! Usually broiled, braised or cooked in liquid. Eye round can be roasted rare for sandwiches, if you slice it very, very thin (otherwise not tender enough, like, e.g. Thanks to the round primal location near the cowâs 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. As roasts, these cuts can be roasted or braised; as steaks, they can be broiled or pan-broiled. Top Round meat is usually more tender than Bottom Round cuts. 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 difficult to say that top or bottom sirloin is inherently better. Lv 7. A flank steak is the traditional cut used for making London Broil. After cutting it into 1-inch thick rounds, I cooked it very fast in a hot pan. I have read flank steak or beef round. âCassell in Bloomsburg. tenderloin.) I plan on submerging beef rolls in my homemade tomatoe sauce and simmering for a couple hours. Economical and semi-tender, these cuts are best for braising, but smaller cuts can be oven roasted. Would really appreciate your opinions. Tender Eye of Round Roast. Also, it can be sliced, pounded thin, and rolled around a stuffing for Braciole - long simmering in the sauce will tenderize it. Served broiled, braised or cooked in a liquid. 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. Top round steaks are more muscular, tougher and less marbled than sirloin cuts. Personally, I feel both are better braised, but can be roasted, if not cooked more than medium rare. 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. Dear Cassell, You arenât the first person to be deceived by the nasty little eye of round, and you wonât be the last. It is given the name âTopâ because it is anatomically located above the Bottom Round and the Eye of Round in the Round Primal. This affordable cut is the most common choice in supermarkets, its lean and takes well to marinades and sauces , is well suited for stews. More About Top Round Roast. The cut you favor should reflect your planned use of it. Can you help me? The second time around I made a Roast Beef au jus Sandwich and with the leftovers I just made plain old Roast Beef Sandwiches. Prep Time: 60 minutes; Cook Time: 90 minutes; Servings: 4 - 6; Course: Main Dish; Expand your culinary arsenal with this hearty, Paleo-friendly great meal from Russ Crandall of The Domestic Man. How long does it take to cook an eye of the round roast at 350 degrees? The eye & bottom round are from the same part of the round called the goose neck. Cooking London broil/flank steak is usually grilled or broiled, but can also be roasted or braised. Though similar in shape and compactness to the far more tender tenderloin roast, the eye-of-round roast has a much firmer texture. Eye of round is more tender but if you cook them long three parts of the roast steak what be More tender . Preparation Both most often are cooked slowly in a moist atmosphere, such as in a pot roast or stew. Choosing Top or Bottom Sirloin. Serving 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. Reynolds Kitchens® Tips. Round steak has not had that extra tenderizing step performed so itâs best to stick with either very quick cooking methods (and very thin slices cut against the grain) like stir ⦠You will need one fourth of a cup of liquid for a four pound roast. Eye Round Roast/Steak or Eye of ... Butchers will use the name London Broil for flank steak, top round steak or top blade steak. Our supermarket is offering Bottom Round, Eye of Round, or Sirloin Tip Roasts on a Buy one and Get one Free sale. The lack of marbling makes this roast tough and potentially chewy, especially when it is overcooked. The secret to tender, moist top round roast is to cook it slowly in a small amount of liquid. The lean eye-of-round roast has a mild flavor and little waste. The rib eye roast or steak come from the front quarter of the cow. 9 years ago. Something wasnât right. 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. Tender, juicy, flavorful and then some. Looking for which cut of meat to use. 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. * Top sirloin: A cut that has medium marbling and very little connective tissue, ... outside round and eye of round. Tender top sirloin is better suited to use as a steak for grilling or broiling, or as a roast for quick cooking to rare. ! Carve across the grain into thin slices to optimize tenderness. A major difference is that top round is more tender than bottom round. 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. Best oven roasted at 275°F to at least medium-rare 145°F (63°C). We loved it! Bottom round is okay in a long braise or stew. Oh man was it good ! Top round should be served MR cold or hot and sliced very thin. Share Print. 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. 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! Which will produce the more tender result. IMO It is the best and tender cuts of beef, also good is Porterhouse, T-Bone steak. And while itâs 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. More flavourful than Eye of Round and more tender than Outside Round. Eye of round is a pretty intimidating piece of beef. 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. Tender Eye of Round Roast. Though not ⦠Moreover, it is a lean cut of beef, having almost no marbling in it; any side fat is frequently cut away. The bottom round roast and top round roast also come from the round. Add the braising liquid to the meat in the pan. Although the muscles in the round are as hardworking as those in the chuck, meat from the round is more tender because the muscles all run in one direction. Because of its size, top round lends itself well to roasting. Round Roast Substitutes: This roast might be labeled as top round or bottom round (also called the rump roast). Season the roast and brown the top round, on all sides, over moderately high heat. Some butchers refer to top round steaks as a London Broil, however, London Broil is the name of the finished dish. Top and bottom round are both used for deli-style roast beef. Steaks Each is sometimes cut into steaks. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts. Round Marinating Steak. 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