A round steak is a beef steak from the “round”, the rear leg of the cow. South American countries, particularly Brazil and Argentina. This specific cut does not tend to be found elsewhere, however. Steak temperature cuts topside and silverside together are roughly equivalent to the American round cut.

Cooking Tips – Beef and lamb New Zealand”. For other uses, see Medium Rare. For other uses, see Well Done. Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. Gradations, their descriptions, and their associated temperatures vary regionally, with different cuisines using different cooking procedures and terminology. For steaks, common gradations include rare, medium rare, medium, medium well, and well done.

The table below is from an American reference book and pertains to beef and lamb. The exception is if the meat has been prepared in a sous-vide process, as it will already be at temperature equilibrium. This makes it easier to carve and makes its structure firmer and more resistant to deformation. Its water-holding capacity also increases and less liquid is lost from the meat during carving. The color change is due to changes in the oxidation of the iron atom of the heme group in the myoglobin protein. Well done cuts, in addition to being brown, are drier than other cuts and contain few or no juices.

The United States Department of Agriculture has stated that rare steaks are unsafe to eat. Usually, most bacteria do not enter the inside of uncooked meat and remains on the surface. However, proteolytic bacteria are able to dissolve or break down the connective tissue and fibers of the meat and enter the inside. Non-proteolytic bacteria such as Escherichia coli do not enter inside the meat. Archived from the original on 2016-03-24. Internal Color and Tenderness of the Infraspinatus, Longissimus Thoracis, and Semimembranosus are Affected by Cooking Method and Degree of Doneness. Department of Agriculture, Food Safety and Information Service.

On Food and Cooking: The Science and Lore of the Kitchen. Is a rare steak safe to eat? Shoe-Leather Reporting: A history of well-done meat in America. The Spruce Eats: What Is Skirt Steak? Although tough and filled with connective tissue, skirt steak has a lot of intensely beefy flavor.

It is a great steak for the grill. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Because there are only two skirt steaks per side of beef, one inside and one outside, pretty much every outside skirt from every side of beef ends up in a commercial kitchen of some kind. So when you see skirt steak at the butcher shop, it will almost always be an inside skirt. Outside skirt is encased in a membrane which needs to be removed before preparing it.

If the meat has been dry-aged, that membrane will be like paper and will peel off pretty easily. With wet-aged meat, the membrane will be wet, and it’s a little bit trickier to peel it off without tearing the meat. A good butcher will have peeled and trimmed the steak before sale. Both outside and inside skirt have a good amount of fat within and between the muscle strands, which helps keep it moist when grilling it. The grain on the inside skirt is a little bit wider, so it might have slightly more fat. A lot of skirt steak recipes call for marinating the meat before grilling it, and because of its looser structure, skirt steak will absorb the flavors of the marinade quite well.