WHAT IS AN OUTSIDE ROUND STEAK?
This sub-primal cut (larger then a steak and smaller then a side of beef) is a lean and inexpensive cut from the butt and hind legs of a cow. It’s also known as a bottom round, Western Griller or rump steak. If you’ve bought roast beef at a store, then you’ve had a round steak. Because it’s so tough and grainy, when the meat is cooked to medium rare, it’s then sliced paper thin resulting in roast beef. This combined with its great flavor has made it an American staple since World War II. Furthermore it’s also a popular cut for cube steaks (any tough cut of meat that’s been tenderized a.k.a. smashed into a cube shape).
WHERE IS THIS CUT LOCATED?
The round cut is located in the rump and hind legs of the cow. And the outside round is the largest (bottom) section of a the full bottom round (butt). It’s often cut into bottom round flat steaks (thin cut) or roasts (slowly cooked for a long time). But this cut has some of the most connective tissue and is among the toughest parts of the animal (though not as bad as the shank or skirt steak.)
WHAT IS A CHICKEN FRIED STEAK?
The bottom round is a popular ingredient for this classic American recipe. A southern classic, it was originally introduced by German and Austrian immigrants to Texas in the 1800s as wienerschnitzel. Subsequently it evolved into its current recipe of a tenderized steak breaded with flour and eggs and served with creamy gravy. While there’s no “chicken” in the recipe, the manner of making it is so similar to fried chicken that the name stuck to it. So check out this great recipe for it!
HOW LONG DO I COOK AN OUTSIDE ROUND STEAK FOR?
| HOW LONG DO I COOK AN OUTSIDE ROUND STEAK: | |
| Texture | Temp |
| Rare | 125 F / 52 C |
| Medium-Rare | 130 F / 54 C |
| Medium | 140 F / 60 C |
| Medium-Well | 150 F / 66 C |
| Well Done | 155+ F / 68 C |
Note: Tenderizing the meat when cooking it medium rare or medium is recommended. Otherwise thin slices that go with the grain are advised. And don’t worry when using a sauce that the flavor of the meat will be lost (when thinly sliced). As a result of being cut from one of the hardest working muscles on the animal, an outside round is one of the more flavorful cuts.
