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Beef USDA Choice Bottom Round Steak - 1 Lb
USDA Choice.
| Nutrition Facts | ||
| ||
| Amount per serving Calories190 | ||
| % Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
| Total Fat of 9g daily value 14 percentincludes Saturated Fat of 3.5g daily value18percent, | ||
| Cholesterol 45mg daily value15percent, | ||
| Sodium 65mg daily value3percent, | ||
| Total Carbohydrate 0g daily value0percent, | ||
| Protein 25g | ||
| Iron 0mg Daily Value 10% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Beef bottom round steak 1 to 1-1/2 inch thick braise 1-3/4 to 2-1/2 hours, 3/4 to 1 inch thick braise 1-1/4 to 1-3/4 hours. Season with salt and pepper. On Medium High heat, heat 1-2 tablespoons oil. Saute beef until brown on each side, about 3 minutes per side. Pour off fat. Add 1-1/2 to 2 cups liquid (broth, red wine, tomato sauce or water). Cover tightly; simmer over Low heat on stove or in 325 degree F oven until fork-tender, basting occasionally. If desired, add frozen stew vegetables. Cook according to package. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot, refrigerate left-overs immediately or discard. 1. Always remove the meat from the refrigerator (steaks 30 minutes and roasts 45 minutes) prior to cooking. 2. Always use tongs to turn or move the meat around while cooking. Using a fork will pierce the meat, which will cause it to dry out. 3. Always let the meat rest after cooking. Steaks - 5 to 7 minutes and roasts - 10 to 15 minutes.
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