Top round steak

Round Steak is a cut of beef that comes from the rear of the animal, specifically from the rump or hip area. It is known for being a lean cut, with a tender texture and mild flavor, ideal for grilling, pan-searing, or in stews. Due to its low fat content, it is a healthy option for those looking for a juicy yet light meat.

Origin: This cut is very popular in the cuisines of Latin American countries such as Mexico, Argentina, and Colombia, where it is commonly used in both traditional and modern recipes. The round steak is obtained from the top round muscle, a muscle that works less and is therefore more tender than other nearby cuts.

Properties: Round steak is an excellent source of high-quality protein, iron, and B-complex vitamins, which contribute to muscle development and energy production. Furthermore, its low-fat content makes it suitable for balanced diets and for those who wish to control their fat intake without giving up the flavor of meat.

Synonyms in Spanish from Latin America: This cut can be found under different names depending on the country. Among the most common are bistec de cuadril (Argentina), bistec de redondo (Chile and Peru), pulpa redonda (Mexico), and in some places it is also called bistec de cadera. It is important to verify the specific cut at the butcher shop to ensure the best quality when preparing your recipes.