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Round Steak

Round Steak: Main Image

Buying Tips

Look for round tip steak that has a clear, red color. The normal color of beef is purplish-red, but it takes on a cherry-red hue, known as the “bloom,” when exposed to oxygen. While the exterior is bright red, the interior of the meat retains this darker color. Vacuum-packed round tip steak also shows this purplish color. Packaged round tip steak should be cold and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it on or before that date.


Round Tip Steak

In different regions, round tip steak is also known as ball tip steak, beef round tip, breakfast steak, and knuckle steak, but it can always be recognized by the four different muscles that make it up.

Round Steak

Round steak, also known as full-cut round steak, has a round bone in the middle. It is somewhat less tender than round tip.

Top Round Steak

The top round, like the round tip, is one of the more tender round steaks.

Bottom Round Steak

The cut for bottom round steak contains two main muscles and a good deal of connective tissue, making it less tender than the other round steaks. It cooks well with moist heat.

Round Eye Round Steak

Round eye, a boneless steak consisting of the eye of round muscle, tends to be less tender and lends itself well to moist cooking.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

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