A round 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, in Egyptian Cusine the use it as roast to make a dish called " Lahma Barda ". 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.
All our beef is sourced from small local farms , 100% grass fed and USDA certified organic. We work closely with them to ensure that our animals are ethically raised on organic pastures without the use of genetically engineered grains, antibiotics, hormones or any other growth promoting drugs.
All weights are rough estimates +/- 0.25 LBS. When we process our animals it is very hard to get an exact weight on each cut.