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TheDailyMeal: Save Money at the Meat Counter

The Round

The round is the leg of the animal, and accounts for about 24 percent of the weight of the cow. Underly suggests going for cuts from the whole top round because they’re often the leaner, less tender parts and therefore cost less. This is because it’s where most of the motion takes place in the animal, and so therefore it has more muscle and can be a bit tough. To think about it in a different light, its one of the reasons veal, or a baby cow, is so tender and delicious, because their muscle tissue has had very little movement. Underly’s favorite cuts from the whole top round are the top round steaks, which can be as little as $2 a pound for sale price, and the London broil, which is around $5 per pound.

(Credit: Thinkstock/iStockphoto)
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The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

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