Wagyu Cross Bottom Round Steak
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A round steak is a cut taken from the rear leg of the animal. It is commonly prepared with slow moist-heat methods to tenderize the meat and maintain moisture. It mirrors our recommendations for the top round, excelling when cooked sous-vide and seared. It can also be sliced thin, then dried or smoked at low temperature to make jerky. Other common names include the Western Steak or Western Griller.