Angus Round Steak
$25.99per kilogram
Lean and even. The everyday schnitzel and stir-fry steak.
How much, and how long
- Per adult
- 210ga guide, not a rule
- A kilo feeds
- about 5 adults
- Cook it
- Pan · Grill
- Minutes
- 2-3 a side after marinating
- Inside
- 55-60°C
Lean, boneless, no waste. A kilo feeds five.
About this cut
Round is the lean, straight-grained muscle off the back of the hind leg, and it cuts clean with no waste. It ends up crumbed, tenderised or sliced more often than on the grill: schnitzel, stir-fry strips, a stroganoff. It has little fat to forgive a long cook, so keep it short or keep it wet. This is grass-fed Angus beef, sourced from Cowra in the Central West of NSW.
If you are pan-frying it whole, give it a few hours in oil and garlic at home first and keep the cook short. A hot pan, two to three minutes a side. Pull it between 55°C and 60°C and rest it; it climbs a few degrees as it rests. Rest it five minutes and slice it thin across the grain. If you want it crumbed or tenderised, ask at the counter.
Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.
Gluten free.
Best used for
Braised steak and onions, slow-cooked meals, thin beef strips.
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