Top and Bottom Round Beef

I am trying to figure out the point of these cuts. They are too tough to roast or sear. They taste livery if they are overcooked and get dry if they are braised. So what is the point of these cuts? Anyone have any idea what to do with them?

Maria, I suspect these cuts are not intended for kooking on Henry! If you can get these cuts cheap enough they make good soup meat. And I would use it for grinding into a low fat burger/meatloaf meat. I would caution though that the ground meat would likely need a bit of suet mixed in, or at least a little water worked in to make it hold together. Actually the cuts are quite flavorful, but tough, and they really don't have enough fat to make them a favorite. Thinking back to soup meat, they would also make for pretty good chili meat. Better luck next time...if they are ever cheap enough to get you to try again. Check out this link. http://www.foodsubs.com/MeatBeefRound.html

Sliced very thin, these are good cuts for the wrapper around varies filled rolls from various cuisines - German roulade, I've had an Italian dish stuffed with cabbage and braised in tomato sauce, I'm sure there are others. With all that moisture around and being cut so thin, I guess the drying out isn't a factor and the good beefy flavor and expanses of meat unbroken by fat or connective tissue are assets.

Yes, try roulades and grillades.

I use them for pot roast. But I could see slicing thin, beating with a mallet, and then wrapping things in it.

I am trying to figure out the point of these cuts. They are too tough to roast or sear. They taste livery if they are overcooked and get dry if they are braised. So what is the point of these cuts? Anyone have any idea what to do with them?

Yes, try roulades and grillades.

I am not sure how roulades and grillades would work with a cut of meat that apparently does not respond well to roast, sear or braise? However I think these cuts correspond with what we know as rump and round and these cuts roast and braise very well and can be fine grilled as well. Am I missing something? I am aware that the rear end of the beast does more work but while this increases toughness it adds flavour. Also I use grass fed beef so it gets around more than, say, lot fed beef and have not had these problems. Interested to learn why this should be so different in your experience.

Ok, I watched Tyler Florence today do Braciole...and I wondered if I could use this cut for that...obviously sliced thin and pounded out. Most recipes call for Flank Steak, but I would rather use flank steak for other dishes. What do you all think? Anyone make Braciole anymore? We never had it in our family, but I have had it before.

Ok, I watched Tyler Florence today do Braciole...and I wondered if I could use this cut for that...obviously sliced thin and pounded out. Most recipes call for Flank Steak, but I would rather use flank steak for other dishes. What do you all think? Anyone make Braciole anymore? We never had it in our family, but I have had it before.

Maria, I suspect that you could use the round if cut into thin slices and then tenderized with a Deni. Howie introduced me to this handy little gadget sometime back and it really does a good job. see it by clicking the link. http://www.amazon.com/gp/product/B002R0 ... 315QBENQVE

Thanks Bob for that link!

I made the braciole with some top round cutlets they had at the store yesterday. I pounded them out and added them to my tomato sauce. It come out really nice. I would definitely do it again.

I am trying to figure out the point of these cuts. They are too tough to roast or sear. They taste livery if they are overcooked and get dry if they are braised. So what is the point of these cuts? Anyone have any idea what to do with them?

I just bought a beef top round steak cut today called London Broil. My husband has always loved these for the great flavor. I marinate first, because I find them on the chewy side. I bought this one to use in a Giada de Laurentis pasta sauce recipe that calls for short ribs. They are too fatty for me to use in making a red pasta sauce, and I love the flavor of the London Broil, plus the meat gets very tender after a long, slow cook.

Thanks Karen...I also buy London Broil, but I usually by the shoulder cut rather than the top side. But the top side cut is almost always cheaper and I never thought to use it in my sauce...willl definitely do that!

I am trying to figure out the point of these cuts. They are too tough to roast or sear. They taste livery if they are overcooked and get dry if they are braised. So what is the point of these cuts? Anyone have any idea what to do with them?

Yes, try roulades and grillades.

I am not sure how roulades and grillades would work with a cut of meat that apparently does not respond well to roast, sear or braise? However I think these cuts correspond with what we know as rump and round and these cuts roast and braise very well and can be fine grilled as well. Am I missing something? I am aware that the rear end of the beast does more work but while this increases toughness it adds flavour. Also I use grass fed beef so it gets around more than, say, lot fed beef and have not had these problems. Interested to learn why this should be so different in your experience.

I , too, use grass-fed beef. In the US there are four primal cuts sold - chuck, rib, loin and round. The toughest meat resides in the locomotion muscles, that is, the chuck and round. Much of the chuck has ample marbling, making it relatively easy to braise.The round, toughest, leanest muscles on the carcass, responds well to proper braising technique. For both rouladen and grillades we pound the meat before searing it. This procedure loosens the tougher connective tissues.

The bottom round is the toughest muscle on the steer. I usually bought and broke what we call a "gooseneck" round to show my students what could be done with this piece of meat. The "gooseneck consists of the "outer round" and the "eye of round". After separating the muscles I would show them several dishes for each. Just for presentation sake (looks neat) I often made Sauerbraten with the eye. Then go on to various Rouladen (stuffed with bacon, pickles etc.), Grillades with three-cheese grits, and various beef stews. The main trick is to NEVER boil the beef. Keep it just below the simmer. And, of course, you're right about the flavor in these tougher cuts. I often prefer it to the tender cuts.

Thanks Chef! I will make both those recipes...and I have your "Chef on Fire" book and see that they are both in there, so I will definitely try them next time!