A round steak
is a steak from the round primal cut of
beef. Specifically, a round steak is the eye
(of) round, bottom round, and top round
still connected, with or without the "round"
bone (femur), and may include the knuckle
(sirloin tip), depending on how the round is
separated from the loin. This is a lean cut
and it is moderately tough. Lack of fat and
marbling makes round dry out when cooked
with dry-heat cooking methods like roasting
or grilling. Round steak is commonly
prepared with slow moist-heat methods
including braising, to tenderize the meat
and maintain moisture. The cut is often
sliced thin, then dried or smoked at low
temperature to make jerky.
Rump cover, with its thick layer of
accompanying fat, is considered one of the
best (and most flavorful) beef cuts in many
South American countries, particularly
Brazil and Argentina. This specific cut does
not tend to be found elsewhere, however.