Sub-Primal Cuts
Sirloin Tip, Top Round, Bottom Round, Eye of Round, Heel of Round.
Location
Located near the rear of the cow or the butt, the round is a leaner cut which contains
very little fat content making it a very tough cut of beef.
Ideal size
Cut into large roasts weighing between 3 and 10 lbs.
Fat Content
All of the sub primal cuts contain less than 10g of fat per serving so they are considered lean cuts of beef and tend to have about 12% fat content on average.
Best Cooking Methods
Best when cooked low and slow in an oven with liquid. Also cut thinly and dried out to make jerky. Ground up round is very lean and needs extra fat put into it like eggs so that the meat doesn’t dry out when it is cooking.
Preparation Methods
If you plan on making into jerky then you need to cut small, thin strips of the beef and heavily season them with spices depending on the flavors you want. For braising, just make sure the cut of meat is completely submerged in liquid.
We should choose this type
This is a very cheap cut of beef and is not used very often in barbecuing. The round is usually marinated, tenderized and cooked low and slow then cut up and used for other dishes like Italian beef sandwiches and Philly cheesesteaks.
Type of Grill/Smoker when BBQing
Conventional oven
