Round Steak - Akaushi Wagyu

Individual Cut

Round Primal · Available in Whole & Half Shares

Round Steak

Also known as Full-Cut Round · Boneless

A lean, full-flavored steak from the rear leg. Best suited for braising, Swiss steak preparation, or slicing thin for stir-fry. Akaushi marbling keeps it juicier than conventional round.

Marbling 2/5

Tender

Rich

Beefy

Fat Content

Find a Cut

Butcher Specs

Avg Weight10-14 oz

Thickness3/4" - 1"

Bone OptionBoneless

PackagingVacuum-sealed

Your Share Yield

Whole Share~4-6 steaks

Half Share~2-3 steaks

Carcass %~23% (Round)

Anatomy

PrimalRound

LocationRear leg

MuscleSemimembranosus, semitendinosus

Perfect For

When to Reach for the Round Steak

Swiss Steak Stir Fry Chicken Fried Steak Budget Meals Weeknight Cooking

How to Cook It

Three Ways to Perfection

Akaushi round steak is forgiving thanks to its marbling. These are our recommended methods.

Method 01

Swiss Steak Braise

Dredge in flour, sear, then braise in tomatoes, onions, and peppers at 325°F for 2 hours.

Oven 325°F for 2 hours

Pound the steak to 1/2 inch before dredging. It tenderizes the fibers and helps the flour adhere.

Method 02

Stir Fry

Slice thin against the grain. Sear in a screaming hot wok with oil for 2 minutes. Add vegetables and sauce.

Wok 500°F+ → 2-3 min total

Freeze the steak for 20 minutes before slicing. It firms up and cuts much thinner.

Method 03

Chicken Fried Steak

Pound thin, dredge in seasoned flour, dip in egg wash, dredge again. Pan fry in oil at 350°F until golden.

Pan fry 350°F → 3-4 min per side

Use a meat mallet on both sides. The round needs tenderizing to shine in this preparation.

The Workhorse Steak

Round steak is not glamorous. It is functional, flavorful, and feeds a family on a weeknight without ceremony. In Akaushi, the extra marbling makes what would be a tough, dry cut in commodity beef into something genuinely enjoyable. Braise it in tomatoes for Swiss steak. Slice it thin against the grain for stir-fry. Pound it flat for chicken-fried steak. Every preparation benefits from the Wagyu difference.