round steak
Học thuậtThân thiện
Definition
Noun: A round steak is a specific, lean cut of beef taken from the rear leg of the cow, specifically from the area between the rump and the shank. It is known for being less tender than cuts from the loin or rib, and typically requires moist-heat cooking methods like braising or stewing to become tender.
Usage
The term "round steak" is used to identify this particular cut of meat for purchase, cooking, or menu description. It is a standard term in butchery and culinary contexts. - The recipe calls for one pound of round steak, cut into cubes for the stew. - Round steak is often more affordable than filet mignon, but it needs to be cooked slowly.
Advanced Usage
- As a category: "The round" refers to the entire primal cut from the hind leg, which yields various steaks and roasts (e.g., top round, bottom round, eye of round). "Round steak" can be a generic term for a steak from this area or refer more specifically to a cut from the top round.
- She compared the prices of a top round roast and a round steak.
Variants and Related Words
- Top Round Steak: A specific, slightly more tender cut from the inside of the round.
- Bottom Round Steak: A cut from the outside of the round, often used for pot roasts.
- Eye of Round Steak: A very lean, boneless cut from the center of the round.
Synonyms
- Beef round steak (a more precise term)
- Leg steak (a less common, descriptive synonym)
Related Phrases
- Cube steak: Often made from round steak that has been tenderized by pounding or mechanically cubing.
- They made chicken-fried steak using cube steak from the round.
- Swiss steak: A dish typically made from round steak that is pounded, dredged in flour, and braised.
- Her Swiss steak, made from round steak, was incredibly tender.
Noun
- a lean cut of beef from between the rump and the shank