Beef, Round Steak
London Broil/Top Round
From Hagerman Ranch, Greycliff, Montana
$16.38 1.49 lb, $10.99 per lb
Ships from Greycliff, Montana. Frozen, packed with dry ice in an insulated box, two-day air. Shipping is worked out at checkout from your address. Questions go straight to the farm.
Our round steaks are known for their leanness and beefy flavor. We recommend braising, slow cooking, or marinating and quick searing.
About this cut
Round steaks comes from the area of the animal that surrounds the rump, hips, and buttocks. This is an area that sees a lot of movement, so round steak is not going to be the most tender cut and is very lean. It takes really well to marinade and is very flavorful and moist when cooked right. It's great as a roast, for chunky beef chili, in beef stew, or for dishes like beef carnitas. It's a pretty inexpensive cut relative to some of the others, so it's perfect for feeding your family delicious and nutritious beef on a budget.
How to cook it
Our favorite roundsteak recipe comes from our CEO's German grandmother. It's a recipe called Rouladen. It's a bit time consuming but will impress any guest and is melt-in-your-mouth delicious. Here is a receipe we found online, although the one that comes from Cassi's grandmother does not have mustard, and does have a pack of brown gravy mix added to the beef broth. We also like to marinate the round steak first, and then chop up the onions and bacon and sprinkle it on the marinated round steak, roll it up, and then secure with a toothpick. This recipe goes wonderful with some homemade mashed potatoes! https://www.allrecipes.com/recipe/149686/german-beef-rouladen/
