Beef round steak boneless

Boneless round steak is a lean and tender beef cut, obtained from the rear part of the animal, known as the round or bottom round. This cut is characterized by its rounded shape and its firm yet soft texture, ideal for quick and versatile preparations in the kitchen.

Its origin lies in the practice of separating specific meat cuts to improve their cooking and presentation, very common in the livestock and butcher shops of various Spanish-speaking countries. The round comes from muscles that are used infrequently, which contributes to this meat being less fibrous and easier to cook.

Regarding its properties, boneless round steak is an excellent source of high-quality protein, low in fat compared to other cuts, and provides iron, zinc, and B-complex vitamins, essential nutrients for muscle repair and the proper functioning of the body.

This ingredient is highly versatile, ideal for preparations such as stews, fajitas, grilled, or as breaded cutlets. Its lack of bone facilitates handling and speeds up cooking time.

Synonyms in Spanish from Latin America: bife de nalga (Argentina), bistec de bola de lomo (Mexico), bife redondo (Chile), and bife de cuadril (Argentina, Uruguay).