Round Steak

• Round steak is often used for braising or stewing, allowing it to become tender and flavorful through slow cooking in liquid. This makes it a great choice for hearty beef stews and pot roasts.
• It can also be cut into thin strips for stir-fries, providing a lean protein source that absorbs the flavors of the sauce and vegetables well when quickly cooked.
• Round steak is a popular choice for making beef jerky, where its leanness helps it dry effectively while retaining a rich, concentrated beef flavor. Marinating the beef before dehydration is recommended.
• Many recipes recommend tenderizing the meat with a meat mallet or a marinade before grilling or pan-frying round steak to help alleviate toughness. Marinating also increases moisture and flavor.
• Ground round, which is made from round steak, is a leaner alternative to ground beef and is often used in dishes like burgers, meatloaf, and tacos for those looking to reduce fat intake.
• Thinly sliced round steak can be used to prepare dishes like Swiss steak. This involves pounding, flouring, and braising it in a tomato-based sauce until tender.

• Excellent source of high-quality protein, crucial for muscle building and repair.
• Rich in iron, supporting healthy red blood cell production and preventing anemia.
• Contains zinc, which boosts the immune system and aids in wound healing.
• Provides vitamin B12, essential for nerve function and energy metabolism.
• A good source of selenium, an antioxidant that protects cells from damage.

To maximize freshness, store round steak in the refrigerator at or below 40°F (4°C). For short-term storage (1-2 days), wrap it tightly in plastic wrap or place it in a sealed container. For longer storage (up to 12 months), freeze the steak. Wrap it in freezer paper, foil, or place in a freezer bag, removing as much air as possible to prevent freezer burn. Thaw frozen steak in the refrigerator for optimal quality.