With other cattle breeds, the round is rarely used for steaks, due to its toughness and lack of flavor. This meat is typically used for jerky, roasts, or hamburger. But when marbled like this, the round steak hits the mark as a low-cost, high-value option. It won't melt in your mouth the way some other cuts do, but it does have great flavor, especially at this price point. We also like to tenderize this cut for chicken fried steak.
Average weight: 10 oz.
- Locally raised and processed
- Ships in eco-friendly insulation
- Ships frozen
BC30: Maximum richness, tenderness, and buttery flavor create a world-class steak experience. Intramuscular fat percentage of 30-39%.
BC40: An elusive class of truly extraordinary beef, consistent with the quality found in Japan and rarely found in America. Intramuscular fat percentage of 40%+.
Learn more about our marbling grade here.