The Worst Cut of Steak to Buy, According to Butchers
If you’re craving a juicy, tender steak, there’s one cut experts say you should avoid at all costs: round steak.
Butchers warn that this budget-friendly option is often disappointingly tough, flavorless, and nearly impossible to cook well. Here’s why it tops their “never buy” list—and what to choose instead.
Why Round Steak Fails the Test
Round steak comes from the cow’s hind leg, a muscle-heavy area that works hard while the animal is alive. This makes the meat:
- Extremely tough (it’s lean with almost no fat marbling).
- Lacking flavor (without fat, there’s little richness or juiciness).
- Difficult to cook (it dries out quickly and becomes chewy).
Butchers compare eating round steak to “gnawing on a shoe,” noting that even slow cooking or marinating can’t fully rescue its rubbery texture.
Butchers’ Least Favorite Varieties
Not all round steaks are created equal, but these are the biggest offenders:
- Eye of round: Called “one of the few unredeemable cuts” by experts, it’s tasteless and rock-hard.
- Bottom round: Slightly cheaper but equally tough, often sold as “stew meat” or cubed for cheap dishes.
- Top round: Marginally better for roasts if sliced paper-thin, but still a gamble.
What to Buy Instead
For a flavorful, tender steak without breaking the bank, butchers recommend these affordable swaps:
- Flat iron steak: Richly marbled and tender.
- Skirt steak: Perfect for fajitas or stir-fries.
- Chuck roast: Ideal for slow-cooked meals.
The Bottom Line
Round steak might seem like a bargain, but butchers agree: it’s a waste of money. Stick to cuts from the rib, loin, or chuck for guaranteed satisfaction. As one butcher put it, “Life’s too short for bad steak.”