Know how. Know now.
From border to border in Nebraska, UNL Extension is making an incredible impact on the success of our state — its youth, its families, its farms and ranches, its communities, its economy. Please check these websites for more "know how, know now" information.
Boneless Rump Roast
(Click on image to enlarge)
When the rump is removed, boned, rolled and tied, a retail cut called the Beef Round Rump Roast is made. This represents a cut only moderately tender, so moist heat is often used. However with a cut from choice and prime cattle, it is often cooked with dry heat.
Cooking Recommendations: Roast or Braise
Top Round Steak
(Click on image to enlarge)
The Top Round Steak is the most tender of the various round steaks. This boneless steak consists of a large muscle called the top or inside round. Note the cover fat on the curved top surface, the cut surface on the left side, and connective tissue along the bottom.
Cooking Recommendations: Broil, Panbroil or Panfry
Bottom Round Steak
(Click on image to enlarge)
The Beef Bottom Round Steak contains muscles which are less tender than the top round muscle. The two muscles of this steak are the eye of the round on the left and the bottom round on the right. Note the heavy band of connective tissue separating the muscles. Moist heat is recommended for this steak.
Cooking Recommendations: Braise
Eye Round Steak
(Click on image to enlarge)
The Beef Round Eye Round Steak is a small round boneless steak. It usually has a layer of external fat on two sides.
Cooking Recommendations: Braise, Grill, Panbroil or Panfry
Tip Roast
(Click on image to enlarge)
The Beef Round Tip Roast is a rolled and tied roast that is identified by four individual muscles within one large muscle mass.
Cooking Recommendations: Roast
Nutritional Information
Calories | Protein | Fat | Iron | Saturated | Cholesterol | |
Raw | 201 | 19.30 | 13.20 | 2.00 | 5.24 | 65 |
Roasted | 234 | 26.90 | 13.20 | 2.80 | 5.02 | 82 |
Roasted | 191 | 28.20 | 7.80 | 2.90 | 2.86 | 81 |
Cooking Terms
- Braise — Braising is a technique done by browning the meat on all sides in a heavy utensil. A small amount of water is added and then the meat is cooked until tender at a low temperature.
- Cooking in Liquid — Cooking in liquid is often used to prepare less tender cuts of meat. The meat is covered in liquid, (usually water) and is simmered until tender. The process may require several hours because of the lower temperatures.
- Broil — Broiling is done in an oven or outdoor grill. The meat is cooked until it is browned on one side, then broiled on the other side until it reaches the desired doneness.
- Panbroil — Panbroiling is similar to oven broiling, however it is faster and more convenient. A nonstick pan is used to cook the meat until brown on both sides with occasional turning. There is no need to add water or cover the meat.
- Panfry — Panfrying only differs from panbroiling in that a small amount of fat is added first. Panfrying is used on ground, or thin slices of meat.
- Roast — Roasting is recommended on large cuts of meat such as Rib Eye Roast. The meat is placed on a rack or in roasting pan and cooked until the desired level of doneness. Roasting temperature is usually set at 350-425° F.
- Stirfrying — Stir-frying is similar to pan-frying with the exception that the meat is constantly stirred. It is done with high heat, using small or thin pieces of meat.