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Checking-Up On The Round
Several years ago the beef industry embarked down a road that brought important changes to beef product offerings from the round and added value to underutilized cuts. New cutting techniques that isolated individual muscles were applied to the Bottom Round and Knuckle, resulting in several new steaks and small roasts.
 Cuts from the Knuckle include Beef Round Sirloin Tip Side Steaks, Beef Round Sirloin Tip Center Steaks and Sirloin Tip Center Roasts. All three meet Nutrition Labeling and Education Act (NLEA) requirements for lean and are best served medium rare. Click here to learn more about these cuts and download cutting guides and marketing materials.
Cuts from the Bottom Round include Beef Round Bottom Steaks (Western Griller) and Beef Round Bottom Rump Steaks (Western Tip). These cuts have great beef flavor and also meet NLEA requirements for lean. Click here to learn more about these cuts and download cutting guides and marketing materials.
The Top Round is also a subprimal that benefits from muscle separation to bring smaller portions, shorter cooking times and a strong nutritional profile. Today the Top Round is purchased and sold by retailers as Boneless Beef Top Round Steaks. These cuts are lean large steaks that require a tenderizing marinade or can be sold pre-cooked in the deli department for roast beef. Foodservice operators purchase this item for buffet carving roasts, sandwiches and steaks. Value can be added to the Top Round by separating the muscles. To learn more about the Top Round and how to cut into value-added portions click here.
The Beef Innovations Group believes that value-added opportunities still remain in the Beef Round, therefore, a technical summit was recently held. The Beef Innovations Group is currently in the process of accessing and prioritizing these opportunities for 2008 and beyond. To participate in future Round work or send comments about the Round, email Jim Ethridge at jethridge@beef.org.
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