n.a lean cut of beef from between the rump and the shank
DIFFERENCES AMONG TOP ROUND STEAKS COOKED BY DRY OR MOIST HEAT IN A CONVENTIONAL OR A MICROWAVE OVEN
DIFFERENCES AMONG TOP ROUND STEAKS COOKED BY DRY OR MOIST HEAT IN A CONVENTIONAL OR A MICROWAVE OVEN
Calcium activated tenderization of loin, sirloin and round steaks from diverse genotypes of cattle
Lipid characteristics in fresh and broiled loin and round steaks from concentrate fed and pasture grazed steers.
Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks
Effect of an Edible Collagen Film Overwrap on Exudation and Lipid Oxidation in Beef Round Steak
Calcium-activated tenderization of strip loin, top sirloin, and top round steaks in diverse genotypes of cattle.
Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks.
Influence of marbling and final internal temperature on quality characteristics of broiled rib and eye of round steaks
Effect of growth of individual meat bacteria on pH, color and odor of aseptically prepared vacuum-packaged round steaks.
