라운드 스테이크
Round steak 미국산 쇠고기 커트 | |
| 유형 | 비프스테이크 |
|---|---|
| 다음에 대한 시리즈 일부 |
| 스테이크 |
|---|
둥근 스테이크는 소의 뒷다리인 "원형"에서 나온 쇠고기 스테이크다. 라운드는 "원형" 뼈(페무르)가 있든 없든 눈(의) 라운드, 하단 라운드, 상단 라운드를 포함하는 컷으로 나뉘며, 라운드가 로인으로부터 어떻게 분리되느냐에 따라 너클(설로인 팁)이 포함될 수 있다. 이것은 갸름한 컷으로 적당히 질기다. 지방과 마블링이 부족하면 볶거나 굽는 것과 같은 건조한 열 조리법으로 요리할 때 둥글게 말린다. 라운드 스테이크는 보통 고기를 부드럽게 하고 수분을 유지하기 위해 조림을 포함한 느린 습열 방법으로 준비된다. 자르는 것은 종종 얇게 썰고 나서 저온에서 말리거나 훈제하여 육포를 만든다.
Rump cover, with its thick layer of accompanying fat, is considered one of the best (and most flavorful) beef cuts in many South American countries, particularly Brazil and Argentina. This specific cut does not tend to be found elsewhere, however.
Topside and Silverside
British cuts topside and silverside together are roughly equivalent to the American Round cut. New Zealand cuts also use these terms (or sometimes "Outside Round" for silverside).[1]
Dishes
- Biltong: Air-dried beef cured with vinegar, salt, and coriander; made preferentially with round steak
- Bresaola: Air-dried salted beef made with round steak
- London broil: Bias-cut roasted steak, commonly made with round steak
- Italian beef: Thinly sliced round steak cooked in stock
- Rinderbraten: Round steak stuffed with pork fat and spices
- Steak and Guinness pie: Round steak with Guinness stout, bacon, and onions, in pie crust
- Tafelspitz: An Austrian dish of boiled veal, prepared from the top part of the round
- Jangjorim: A Korean dish of eye of round boiled down in soy sauce, commonly with braised quail eggs (mechurial jangjorim) or Shishito pepper (kkwarigochu jangjorim)
Common preparations
- Ground round or beef mince: a type of ground beef made from round steak and trimmings from the primal round; this is also the name of a U.S. restaurant chain, Ground Round
- Accordion cut: cutting on alternating sides and stretching to make a thinner overall steak
- Butterflying: cutting through the center, leaving a small hinge of meat, and unfolding to create a thinner steak
- Swiss steak: preparing by making a series of small cuts with a bladed roller or pounding flat, also called Swissing, cubing or tenderizing
See also
References
- ^ "Cooking Tips - Beef and lamb New Zealand". Retrieved 23 January 2016.
