Tag: Round roast

According to the USDA, a three-ounce serving of an extra-lean cut of beef can be as low as 135 calories. For those seeking to minimize fat intake while enjoying a hearty meal, understanding what kind of roast is the leanest is essential. This guide reveals the top contenders for the leanest roast and provides crucial cooking tips to maintain flavor and tenderness.

While all round roasts come from the well-exercised hindquarters of the cow, a specific cut is consistently more tender than the others. The secret to achieving a tender roast lies not only in selecting the right cut, but also in employing the correct cooking technique to break down muscle fibers and create a juicy, delicious meal.

Over a low, slow simmer, the connective tissue in beef chuck breaks down into rich, gelatinous goodness. When deciding what's better for beef stew, chuck or round, this scientific process is the key to creating a silky, tender result rather than a dry, chewy one.

Despite their differences in location on the animal, both top round and bottom round are exceptionally lean cuts of beef from the round primal. When considering a healthy protein, the question, "Is bottom round or top round leaner?" is common, but the nutritional difference between them is minimal.