Round Tip Steak
Also indexed as: Round Steak
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National Cattlemen’s Beef Association
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This versatile cut can be used in stir-fries and sautés, kabobs and
fajitas.
Round tip steak comes from the round, the rear hindquarters of the animal. This is a
well-exercised area that produces lean, somewhat tough meat. The round tip, however, is one of
the more tender of the round steaks. Not only is it family-priced, but it’s also a
versatile cut that can be used in stir-fries and sautés, kabobs and fajitas.
Varieties
Round Tip Steak
In different regions, round tip steak is also known as ball tip steak, beef round tip,
breakfast steak, and knuckle steak, but it can always be recognized by the four different
muscles that make it up.
Round Steak
Round steak, also known as full-cut round steak, has a round bone in the middle. It is
somewhat less tender than round tip.
Top Round Steak
The top round, like the round tip, is one of the more tender round steaks.
Bottom Round Steak
The cut for bottom round steak contains two main muscles and a good deal of connective
tissue, making it less tender than the other round steaks. It cooks well with moist heat.
Round Eye Round Steak
Round eye, a boneless steak consisting of the eye of round muscle, tends to be less tender
and lends itself well to moist cooking.
Buying and storing tips
Look for round tip steak that has a clear, red color. The normal color of beef is
purplish-red, but it takes on a cherry-red hue, known as the “bloom,” when exposed
to oxygen. While the exterior is bright red, the interior of the meat retains this darker
color. Vacuum-packed round tip steak also shows this purplish color. Packaged round tip steak
should be cold and the packaging free of punctures or tears; vacuum-packed steak should have
its seal intact. The beef should be firm to the touch. Check the label for the
“sell-by” date and make sure to buy it on or before that date.
Store round tip steak in its original packaging in the coldest part of the refrigerator,
where it will keep for 3 to 4 days. It may be frozen in this packaging for up to two weeks.
For longer storage, wrap in heavy-duty aluminum foil, freezer paper, or freezer bags. Round
tip steak will keep 6 to 12 months in the freezer. Defrost steak in the refrigerator, allowing
12 to 24 hours, depending on size. Cook as soon as possible after defrosting.
Availability
Round tip steak is available in most grocery stores.
Preparation, uses, and tips
Round steaks can be cooked using either dry or moist heat, depending on the cut. Round tip
can be broiled or grilled as is, but it’s a good idea to marinate the less tender cuts
before broiling or grilling.
Marinades are seasoned liquids containing tenderizing ingredients, either acidic foods such
as lemon juice, wine, vinegar, and tomato
juice, or natural tenderizers such as pineapple,
papaya, or
ginger. To marinate, place round steak in an acid-resistant container, add
marinade—1/4 to 1/2 cup (63 to 127g) for each 1 to 2 pounds (0.45 to 0.90 kg) of
meat—and turn meat to make sure the liquid touches all surfaces. Cover, and marinate in
the refrigerator for several hours or overnight. Marinades can be used to baste round steak
while cooking, or to make a sauce. However, once the marinade has come in contact with raw
meat, never consume it unless it has been thoroughly cooked so that all microorganisms are
destroyed.
Broil
Marinate first, then preheat the broiling element. Place steak on a broiler pan 2 to 4
inches (5–10cm) from the heat source. Depending on the size, cook 14 to 17 minutes,
turning once. Remove the steak when it reaches the desired degree of doneness.
Grill
Marinate first, then place steak or kabobs directly over the heat source. Grill 8 to 18
minutes, depending on the thickness of the meat.
Pan-broil
Marinate first, then heat a skillet on the stovetop until hot. Place the steak on the
skillet and cook 8 to 10 minutes, turning once. Remove steak when it reaches desired degree of
doneness.
Pan-fry
Marinate first, then heat oil in a skillet until medium hot, then add steak. Cook on each
side until the meat reaches an internal temperature of 145°F (63°C) for medium rare
or 160°F (71°C) for medium.
Stir-fry
Cut steak into thin pieces (partly-frozen meat slices more easily), heat oil in a skillet
or wok, and cook over medium-high heat, turning pieces frequently, until meat is brown.
Pan-broil
Heat oil in a skillet and brown the steak on both sides. Add cooking liquid and seasonings.
Reduce heat and simmer until tender, 1 1/4 to 1 3/4 hours.
Nutritional Highlights
Beef top round steak (cooked), 3oz. (85g)
Calories: 183.6
Protein: 25.6g
Carbohydrate: 0.0g
Total Fat: 8.1g
Fiber: 0.0g
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value, based upon United States
Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value.
Nutritional information and daily nutritional guidelines may vary in different countries.
Please consult the appropriate organization in your country for specific nutritional values
and the recommended daily guidelines.
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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