Retail Meat ID Beef Primal Cuts: Round

Chad Schimmels & Dr. Dennis Burson Author

09/05/2024 Added

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This presentation in the retail meat identification series is going to look at beef primal cut round.

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[00:00:00.000]This presentation in the Retail Meat Identification series is going to look at the beef primal cut round.
[00:00:10.000]Primal cut round is the back leg of the beef animal. The round is traditionally going to be roast or cube steaks.
[00:00:18.000]Sometimes you will find regular steaks coming out of the round, but primal cut round is the back leg of the beef animal.
[00:00:27.000]This is beef from the primal cut round, bottom round roast.
[00:00:33.000]Bottom round roast is identified by its trapezoidal shape.
[00:00:39.000]It is very identifiable by its trapezoidal shape and you will see this trapezoidal shape throughout several of the cuts as we go through the round.
[00:00:55.000]This is beef out of the round, bottom round rump roast boneless.
[00:01:01.000]Bottom round rump roast boneless is one of the most difficult cuts in my opinion to teach students.
[00:01:10.000]It has a trapezoidal shape just like the bottom round roast boneless.
[00:01:15.000]I teach students that it is generally a bigger cut meaning that there is more weight and looks like it is turned.
[00:01:23.000]In the next slide you will see the opposite end and maybe you can kind of visualize that.
[00:01:28.000]But it is a difficult cut. It does have a trapezoidal shape and it looks like it's been turned.
[00:01:36.000]To set this up the trapezoidal face of this cut is up by the number 8 on the ruler to the top right.
[00:01:43.000]What I'm talking about with a turn is that the muscle fibers don't go straight back from the face.
[00:01:51.000]kind of make a curve and that's one of the things that I teach students to look for. It's a pretty
[00:01:56.300]minor thing to look for, but it's one key element that I think can help them. This is beef out of
[00:02:04.380]the round, bottom round steak. Beef out of the round, bottom round steak is identified by the
[00:02:12.300]trapezoidal shaped muscle. In this case, the heart-shaped muscle or the eye of round muscle
[00:02:18.600]is also attached. It is still a bottom round steak, but the heart-shaped muscle can be attached or it
[00:02:25.360]can be separated. In either case, as long as you have the trapezoidal shaped muscle,
[00:02:30.320]it is beef out of the round, bottom round steak.
[00:02:34.080]This is beef out of the round, eye round roast.
[00:02:45.120]Whenever I talk about the
[00:02:48.480]eye of round, I always tell my students that there are three muscles that look
[00:02:52.320]similar in retail cuts. It is the eye of round, mock tender, and tenderloin.
[00:02:58.900]Tenderloin usually tapers flat but is generally very fine textured. Mock tender
[00:03:06.440]tapers to a point and is slightly more coarse textured than the tenderloin. The
[00:03:11.720]eye of round is going to taper flat and is very coarse textured. In this picture you can
[00:03:18.360]see the coarseness of this cut. In the face you can see the muscle bundles and
[00:03:23.000]running down the length of the cut you can see the connective tissue that's
[00:03:27.300]holding the bundles together is a very coarse textured cut.
[00:03:33.760]This is beef out of the round eye round steak. Again eye round steak is
[00:03:48.240]very similar to the mock tender and the tenderloin steak. I think if you approach
[00:03:54.540]them up front and you remind students that and you point out what the
[00:03:59.580]differences are it's easier for them to pick up. Eye of round is going to be a
[00:04:04.280]heart-shaped and be very coarse textured. You can see the muscle bundle is clearly
[00:04:09.720]defined. If you remember the mock tender steaks have a little bit of
[00:04:14.640]gristle or connective tissue right in the center of them and they are
[00:04:18.120]much finer textured than the eye round steak but they are more coarse textured
[00:04:22.440]than the tenderloin steak. Tenderloin steaks are very fine textured and look
[00:04:27.560]like they are about ready to fall apart. Again eye round steak is a heart-shaped
[00:04:33.900]muscle and has clearly defined muscle bundles.
[00:04:38.960]This is beef out of the round round steak.
[00:04:48.000]Round steak is made up of the top round, the
[00:04:52.560]bottom round, and the eye round muscles. Or the way I tell students with the big
[00:04:57.480]long muscle curved on one end it's actually two muscles. But I don't tell
[00:05:02.100]students, especially beginners, that it's two muscles since the muscle separation is
[00:05:07.440]very hard to see and confuses them when they start looking for that.
[00:05:12.310]I generally say the big long muscle curved on one end has a heart shaped muscle and a
[00:05:18.510]trapezoidal muscle.
[00:05:21.610]It is also a good reminder of those different muscles and what cuts they are.
[00:05:27.970]This is beef out of the round, round steak.
[00:05:31.470]This one includes the bone.
[00:05:33.810]This is beef out of the round, round steak boneless.
[00:05:47.370]Round steak boneless also includes the big long muscle curved on one end, the heart shaped
[00:05:52.590]muscle and the trapezoidal shaped muscle.
[00:05:55.930]When I'm starting students out, I always ask what's missing.
[00:05:59.530]They'll say the bone.
[00:06:00.990]And so a very small victory or a very small success.
[00:06:03.790]that we recognize something that is missing or something that is gone
[00:06:07.630]and we can build on that success.
[00:06:10.050]This is beef out of the round, round steak boneless.
[00:06:14.730]This is beef out of the round, tip roast.
[00:06:28.490]The tip roast, the tip cap off roast, the tip steak, and tip cap off steak
[00:06:34.170]are basically all identified the same.
[00:06:36.710]It deals with whether the tip is there or gone, but finding the knuckle muscle.
[00:06:42.470]All four of the muscles that are shown below the tip muscle are called the knuckle muscle.
[00:06:48.670]But when I teach students this, we look for the round muscle with the muscle curving around it.
[00:06:54.970]First look for the round muscle, the rectus femoris,
[00:06:58.430]with the muscle that curves around it, the vastus lateralis.
[00:07:03.410]If you find these two muscles together, you're going to be looking for a tip or tip cap off.
[00:07:09.470]Then it's just determining if the tip is there or not.
[00:07:12.970]This is beef out of the round tip roast.
[00:07:16.910]This is beef out of the round tip cap off roast.
[00:07:28.410]This is beef out of the round tip roast.
[00:07:28.690]The tip cap off roast is only different from the tip roast in that the tip muscle has been removed.
[00:07:36.530]You still see the round muscle with the muscle curving around it, but the tip is gone.
[00:07:43.090]This is beef out of the round tip cap off roast.
[00:07:47.390]This is beef out of the round tip steak.
[00:07:57.210]Beef out of the round tip steak is identified exactly like a tip roast or tip cap off roast.
[00:08:05.910]You can find the round muscles or the circular muscle and the muscle that curves around it.
[00:08:13.130]In this case, it has a tip, so this would be the beef round tip steak.
[00:08:17.790]This is beef out of the round tip.
[00:08:27.130]Tip cap off steak.
[00:08:28.550]Beef out of the round tip cap off steak.
[00:08:33.630]I see the four knuckle muscles, but what I'm really looking for is that round muscle,
[00:08:38.710]the rectus femoris, and the muscle that curves around it, the vastus lateralis.
[00:08:43.650]When I know that I have those, I know that I'm looking at a tip or a tip cap off.
[00:08:48.750]And this is a steak and the tip is gone, so it is the beef out of the round tip cap off steak.
[00:08:56.050]This is beef out of the round top round roast.
[00:09:07.730]When I teach this to students, especially beginning students, we never talk about it being two separate muscles
[00:09:15.950]because generally speaking, it's very difficult to see the muscle separation.
[00:09:20.470]In this picture, you can, but in most pictures, you cannot see the muscle separation.
[00:09:26.290]So we talk about this being one long muscle curved on one end.
[00:09:30.410]This is beef out of the round, top round steak.
[00:09:41.530]This is a good example of why I don't talk to students about the top round being two separate muscles.
[00:09:49.190]It is very difficult to see the muscle separation in this picture,
[00:09:53.250]and I don't want to confuse them and make that more confusing.
[00:09:56.010]It is more difficult than it already is.
[00:09:57.730]So we talk about it being one big long muscle curved on one end,
[00:10:02.450]and as they progress and get better, then we talk about it being two separate muscles.
[00:10:06.970]Thank you.
[00:10:07.250]Thank you.
[00:10:08.790]Thank you.

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Retail Meat ID Beef Primal Cuts: Round

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