Round Steak

Name: Round Steak | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 8
Price: 21.99 AUD
Availability: OutOfStock

$21.99/kg

Beef Round Steak is a lean cut from the rear leg of the cow — a hardworking muscle with big beefy flavour and very little fat or marbling. Sourced from grass-fed cattle and sold fresh, it is best cooked with slow, moist heat to keep it tender and juicy.

This is a wonderfully versatile cut for braises, casseroles, Swiss steak, beef stroganoff and stir-fries. Slice it thinly against the grain and it works beautifully in quick-cooking dishes, or give it time in a slow cooker or braising pot for melt-in-your-mouth results. It is also a favourite for making beef jerky thanks to its lean, clean flavour.

If you want an honest, flavour-packed cut that offers great value and real versatility in the kitchen, beef round steak is a smart choice.

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Description

Beef Round Steak comes from the round — the rear leg of the cow. It is a lean, hardworking muscle that delivers plenty of flavour but very little fat or marbling. That means it needs the right cooking approach, and when you give it that, it rewards you generously.

Because it is naturally lean, it can dry out quickly with dry-heat methods like grilling or roasting. The best results come from slow, moist-heat cooking — braising, slow cooking, or simmering in a sauce — which gently breaks down the fibres and keeps the meat tender and juicy.

Round steak is a versatile, budget-friendly cut that works well in a wide range of dishes. It is popular for Swiss steak, slow-cooked casseroles, beef stroganoff, and stir-fries when sliced thinly against the grain. It is also a favourite for making jerky, thanks to its lean profile and clean beefy flavour.

This is an honest, no-fuss cut that delivers real beef flavour and serious value — as long as you treat it the way it asks to be treated.

Quick Facts

Type/Cut: Beef round steak (rear leg)
Key features: Grass-fed, lean, fresh, low in fat and marbling
Best for: Braising, slow cooking, casseroles, Swiss steak, stir-fries (thinly sliced), jerky
Flavour/texture: Clean, beefy and lean — moderately firm, tender when cooked low and slow
Prep notes: Requires moist-heat cooking or thin slicing across the grain to stay tender; benefits from marinating if grilled

🔥 Why You'll Love It

✅ Grass-fed and fresh for clean, honest beefy flavour
✅ Lean profile — naturally low in fat, no trimming needed
✅ A great value cut that delivers plenty of flavour per dollar
✅ Versatile across cuisines: casseroles, stroganoff, stir-fries, Swiss steak, jerky
✅ Rewards the right cooking method with tender, satisfying results

Cooking Tips

Braise low and slow in a covered pot with stock, wine or tomato-based liquid until fork-tender — around 1.5–2 hours at 150–160°C.
For stir-fries, slice the round steak very thinly across the grain before cooking. A brief marinade with soy, ginger and garlic adds flavour and helps tenderise.
If you do want to grill or pan-fry it, tenderise first with a meat mallet and marinate for several hours to help break down the fibres and add moisture.
Swiss steak is a classic preparation: flour and brown the steak, then braise it slowly in a seasoned tomato-based sauce until tender.
Use a meat thermometer for oven cooking — pull it when fork-tender rather than relying on a specific internal temp, as the connective tissue needs time to break down.
Rest the cooked meat for a few minutes before slicing, and always cut across the grain for the most tender bite.

Serving Ideas

Serve a braised round steak with creamy mashed potato and steamed greens for a classic, comforting dinner.
Slice it thinly across the grain and serve in a rich gravy on toasted bread for a simple, hearty open sandwich.
Use thinly sliced round steak in a quick stir-fry with vegetables, soy, ginger and garlic for a fast weeknight meal.

Add Beef Round Steak to your next order — a lean, flavourful cut that rewards the right cook every time.

🔪 Butcher's Tip: Slice across the grain — always

Round steak is full of long, dense muscle fibres. If you slice with the grain, every bite will be noticeably tougher. Slicing across the grain — perpendicular to the direction of those fibres — shortens them and makes each mouthful significantly more tender. This matters whether you are serving braised round steak, stir-frying it, or using it in a sandwich. Take a moment to look at the lines in the meat before you cut, and slice against them.

⭐ Bonus Tip: The baking soda tenderiser

For stir-fries or quick pan dishes, try this restaurant trick: toss thinly sliced round steak with half a teaspoon of baking soda and a tablespoon of water, and let it sit for 15–20 minutes. Rinse and pat dry before cooking. The baking soda gently breaks down the surface fibres without affecting the flavour, giving you noticeably more tender meat in a quick-cook dish. It is particularly good for stir-fries and beef and broccoli.