Beef Round

Store raw beef round tightly wrapped in its original packaging or plastic wrap in the refrigerator. For longer storage, freeze it.

To tenderize tougher cuts of round, marinate them for several hours or overnight before cooking.

Cut against the grain when slicing cooked beef round to ensure tenderness.

Beef round is excellent for making roasts, stir-fries, and jerky.

Root vegetables like potatoes, carrots, and parsnips

Aromatics such as onions, garlic, and celery

Hearty herbs like rosemary, thyme, and bay leaves

Rich sauces and gravies

Cooking beef round too quickly or at too high a heat, which can result in a tough, dry texture.

Slicing the meat with the grain, making it chewy.

Overcooking, especially when roasting or grilling.