All About Beef: Round Tip Steak!
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.
Also indexed as: Round Steak
This versatile cut can be used in stir-fries and sautÃ©s, kabobs and fajitas.
- Buying and storing
- Preparation tips
- Nutritional highlights
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 sautÃ©s, kabobs and fajitas.
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, 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.
Round tip steak is available in most grocery stores.
Preparation, Uses, & 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.
To 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.
To 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.
To 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.
To 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 145Â°F (63Â°C) for medium rare or 160Â°F (71Â°C) for medium.
To 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.
To braise, 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.
Beef top round steak (cooked), 3oz. (85g)
Total Fat: 8.1g
*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.
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