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Round, Top Round, Eye Of Round
Larry asks: One day on the radio you had a discussion with a caller about cuts of beef best used for roast beef. You mentioned that eye of round should not be used for any reason whatsoever. I was curious as to why. Secondly there was a cut, top or inside round I think, that was a little hard to find but not impossible if you just ask the butcher. Was that the correct cut and name? Tom sez: Eye of round looks so beautiful in the meat case that it is very popular. But it is an extremely lean muscle that does a lot of work, and so is very tough--especially when cooked over high heat with little moisture. The only thing to do with it, I find, it to chop it into tiny cubes for something like chili, or pound the daylights out of it for salisbury steak or something equally awful. In any case, it must be cooked a long time with low heat, and sliced across the grain. I never buy it. Inside round--also known as top round, especially the half of the top round in the inside of the animal--is a much better cut of beef. It is the one I prefer for roast beef poor boys. It's very juicy and gives a good gravy. It can be broiled as a steak (this is what Cuban steak is), but I prefer cooking it slow and long with lots of liquid to make a gravy. Revised 3/10/08 Copyright © 2008 Tom Fitzmorris. All rights reserved. |
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