Beef round

Beef round comes from the hind leg, a hardworking part of the animal, so it is lean and can be firm. The name covers several muscles; depending on the exact cut, it may be sold as a roasting joint or steaks.

Brown it all over, then roast it gently at about 160°C until the centre reaches your preferred doneness. Rest it for at least 15 minutes, then carve thinly across the grain; slicing with the grain makes it seem tougher.

Cut the steaks thinly across the grain, or flatten them gently, and cook them quickly in a very hot pan—usually a few minutes per side, depending on thickness. For thicker, tougher pieces, braise them slowly with a little liquid instead.

Yes. Brown the joint or chunks first for deeper flavour, then cook with a little stock and vegetables on low for about 6–8 hours, until a fork slides in easily. Keep the meat partly immersed so it stays moist.

Roast beef round works well sliced thinly for sandwiches, while cubed pieces suit pot roast and beef stew. Serve it with gravy, mustard, horseradish or roasted root vegetables.

For a roast, topside or silverside are useful alternatives; for slow-cooked chunks, beef shin gives a richer, softer result. Choose a cut of similar shape and follow the cooking method that suits its tenderness.

Keep raw beef covered on the lowest shelf of the fridge and use it within a few days, or freeze it well wrapped. Refrigerate cooked beef promptly in a covered container and use within three to four days.

For a whole joint or steak, cook the centre to at least 63°C and leave it to rest for three minutes. If you mince beef round, cook it through to 71°C.