Around steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, 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 roastingorgrilling. 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.
The rump cover or picanha, with its thick layer of accompanying fat, is highly esteemed in many South American countries, particularly Brazil and Argentina, but is rarely found elsewhere.
British cutstopside and silverside together are roughly equivalent to the American round cut. New Zealand cuts also use these terms (or sometimes "outside round" for silverside).[1]
Tafelspitz — Austrian dish of boiled veal, prepared from the top part of the round
Jangjorim — Korean dish of eye of round boiled down in soy sauce, commonly with braised quail eggs (mechurial jangjorim) or shishito pepper (kkwarigochu jangjorim)
Ground round or beef mince — a type of ground beef made from round steak and trimmings from the primal round; this is also the name of a U.S. restaurant chain, Ground Round
Accordion cut — cutting on alternating sides and stretching to make a thinner overall steak
Butterflying — cutting through the center, leaving a small hinge of meat, and unfolding to create a thinner steak
Swiss steak — preparing by making a series of small cuts with a bladed roller or pounding flat, also called Swissing, cubing or tenderizing
