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Grass fed cattle all year round. Irish beef is without doubt the best beef in the world and this is down to the Irish climate and breed. In Ireland they use the best British breeds of cattle for beef, (Hereford is the most popular followed by Aberdeen Angus) Then fed on grass and clover outside 9 month of the year, then brought inside for 3 months during the harsh winter and fed on silage. Silage is cut spring grass and wrapped in black plastic for winter storage.
Round steak is a budget friendly, highly lean cut from the rear leg of the cow. Because it gets a lot of exercise and has very little fat or marbling, it can be tough if cooked quickly. It is best suited for slow-cooking, braising, or thin-slicing for jerky and stir-fries
The beef round is divided into a few specific sub-primal cuts, which are then sold under various names:
- Top Round: The inside muscle of the hind leg. It is the most tender of the round cuts and is often sliced into thin steaks or sold as “London Broil”.
- Bottom Round: Taken from the outer part of the leg. It is a bit tougher than the top round and is excellent for pot roasts.
- Eye of Round: A cylindrical cut from the center of the leg that closely resembles a tenderloin in shape, though it is much leaner and tougher.
- Sirloin Tip: Cut from the tip of the round where it meets the sirloin section. While still a hard-working muscle, it is slightly more tender than the others
0.5 kg
