In article >,
Steve Wertz > wrote:

> On Sun, 7 Jan 2007 22:08:27 -0500, yetanotherBob wrote:
>
> > The rule of thumb that I go by is that if the package says "round", it
> > should not be cooked more than medium rare, or *maybe* medium if you, or
> > someone else who'll be eating it, are really squeamish.
>
> I stand corrected in my last comment. I knew there was going to
> be one cut I was over-looking: the one I never buy with an intent
> other med-rare roast beef cooked low and using dry heat.
>
> Round is very dense with no real grain, and very little
> connective tissue. You can get it tender with low slow cooking,
> but it will taste like nothing.
>
> -sw

I generally purchase top round specifically for tartar as it is so low
in fat. I don't care for raw beef fat, but raw lean beef........

Dipped in raw egg yolk......

Pure heaven! :-d

It's quite tender served raw.
--
Peace, Om

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