Beef Round

Lean cut from the rear leg. Low in fat with deep red-meat umami; widely used for roast beef, steak, beef tataki, and braised dishes.

• Choose pieces with vivid red color and a glossy surface.

• Block cuts should have smooth, firm cross-sections; sliced and trim cuts should show consistent color with minimal drip..

• Use blocks within 2-3 days, slices within 1-2 days.

• For longer storage, wrap individual portions and freeze; use within 3 weeks to 1 month..