Lean round steak

Lean round steak is a cut of beef that comes from the rear part of the animal, specifically from the round, a lean piece with little fat. This type of steak is highly valued in cooking for its firm texture and low fat content, making it ideal for healthy and nutritious preparations.

The origin of lean round steak is beef, commonly available in Latin American and Spanish countries. It is an economical and versatile cut that allows for various cooking methods such as grilling, stewing, braising, or even baking.

Regarding its properties, lean round steak is an excellent source of high-quality protein, iron, and B-complex vitamins, essential for muscle development and energy production. Its low fat content makes it an ideal choice for those seeking to maintain a balanced diet.

In different Spanish-speaking countries, this cut may have alternative names or synonyms depending on the region. Some of the terms used in Hispanic America to refer to similar cuts include "cuete magro", "bola de lomo", "nalga", or simply "redondo". However, the exact name and the way it is cut may vary by country.