Hello, I'm a butcher with over 20 years of experience. I've worked in a variety of settings, from small local shops to large grocery stores, and I've learned a lot about different cuts of meat. I'm happy to help you understand the differences between round steak and flank steak.

While they might both seem like similar, less-expensive cuts of beef, round steak and flank steak come from different parts of the cow and have distinct characteristics that make them best suited for different culinary purposes.

Round Steak

Round steak originates from the round primal cut, which is the hind leg of the cow. Specifically, it comes from the top round muscle, which is a large, relatively lean muscle that works hard to support the animal. This muscle is often cut into smaller, more manageable portions for various cooking methods.

Characteristics of Round Steak:

* Lean: Round steak is relatively lean, meaning it has a lower fat content. This can contribute to a slightly tougher texture if not cooked properly.
* Tougher Texture: The muscle's hard work in supporting the cow results in a tougher texture compared to other cuts.
* Flavorful: Despite being lean, round steak can still be flavorful, especially when cooked with a marinade or sauce.
* Versatile: Round steak can be used for various cooking methods, including grilling, braising, stewing, and slow cooking.

Flank Steak

Flank steak originates from the flank primal cut, which is located on the belly of the cow, just behind the ribs. The flank is a thin, flat muscle that is responsible for helping the cow move.

Characteristics of Flank Steak:

* Flavorful: Flank steak is known for its rich, beefy flavor.
* Tougher Texture: Similar to round steak, flank steak can be tough due to its active muscle.
* Marbling: Flank steak has some marbling (intramuscular fat), which contributes to its flavor and tenderness.
* Unique Grain: Flank steak has a distinct, visible grain running across its surface.
* Versatile: Flank steak is often used in grilling, stir-fries, and fajitas, where it can be sliced thinly against the grain to achieve a tender texture.

Key Differences:

* Location: Round steak comes from the hind leg (round primal cut), while flank steak comes from the belly (flank primal cut).
* Texture: Both cuts can be tough, but round steak tends to be more lean and less marbled, making it potentially tougher than flank steak.
* Flavor: Flank steak has a richer, more intense beefy flavor due to its higher fat content.
* Cooking Methods: Round steak is well-suited for braising, stewing, and slow cooking, while flank steak is better for grilling, stir-fries, and marinating.

In conclusion:

Round steak and flank steak are both valuable cuts of beef, but they have distinct differences. Round steak, originating from the hind leg, is lean and tough, while flank steak, from the belly, is flavorful and tougher but more tender when properly cooked. Understanding these differences will help you choose the right cut for your desired dish.read more >>

London Broil: The name of the finished dish, not the cut of meat. Butchers will use the name London Broil for flank steak, top round steak or top blade steak.read more >>