Yield: 1 text
|3 ounces||TRIMMED, COOKED PORTION: *|
|\N \N||EYE OF ROUND|
|\N \N||5.5 g fat; 2.1 g saturated|
|\N \N||TOP ROUND|
|\N \N||5.3 g fat; 1.8 g saturated|
|\N \N||ROUND TIP|
|\N \N||6.4 g fat; 2.3 g saturated|
|\N \N||7.9 g fat; 3.1 g saturated|
|\N \N||TOP LOIN|
|\N \N||7.6 g fat; 3 g saturated|
|\N \N||7.4 g fat; 3 g saturated|
* 3 ounces of cooked meat is about the size of a deck of playing cards.
Before cooking, trim away excess fat using a sharp knife.
Tender Tips and a Freebie: Long cooking over low heat helps tenderize lean cuts. Stews are ideal made with chunks of round steak - just remember to use plenty of liquid and keep the lid on the pot.
Marinating also helps tenderize. Always include an acid (Vinegar orlemon juice) in marinade and marinate at least 6 hours. Grill quickly, being careful not to overcook.
For "Easy Beef Recipes From Skinny Beef", send SASE (#10 env.) to: Meat Board Test Kitchen,
444 N. Michigan Ave.,
Chicago, Il. 60611
as published in Family Circle magazine, 9/1/95 typed and posted by teri chesser
Submitted By TERI CHESSER On 08-04-95