Yep, when one of the stores that I worked at ran those on sale many years ago I would cut and work up sometimes 40 in a day. Now a days you rarely see them in a meat case in our area.
Yea sadly I've never had the chance to cut a whole leg - but having cut leg of lamb a bazillion times that was the first thing I thought of when I looked at the pic - a cross section of the leg after ya slice off the shank half - every time I cut one I can't help but look and name all the rounds I see :)
I'd call it a flap on rolled rump. When I first came up as an apprentice I cut pallets of BI rounds and BI chucks. Half the time the seals were blown. Now you hardly see them. I can't even buy them from our provider, they don't sell them whole anymore.
yes! once in a while, we use to get special orders for a steamship round.... more foodservice lingo, but we'd prep them, and they would slow-cook them and slice em thin, for an event...
In all my career I have only seen them in small markets in rural upstate PA along the northern tier. Never put them out in the markets I ran. How do they eat? I've never had a high opinion on rounds for steaks.
Steam ship rounds were another cut we never put out. that's a rolled bottom round with the heel still attached, correct? We always had a better use for the heel as diet lean cubes or diet lean ground round..
Ten years ago, the first week I was at Kroger whole rounds were on sale for 88 cents a pound. Now they are $5.69. Now we just cut two thicker bottom steaks and put them in a 8p tray
A steamship round is a full round with the sirloin knuckle, faced off at the hip end with the femur frenched about 3 inches off the hindshank. If you lay it on its faced end it looks like a ship with a steam/smoke stack. Thus the name. They're pretty much only found in restaurants anymore, for roast beef. There's a restaurant in Buffalo that specializes in roast beef cooked from a steamship. I can't remember it's name though.
I am getting in whole steers that I have broken into 8's for easier handling
Whole Rib, Whole Loin, Whole Chuck neck on and whole rear leg
My apprentices love getting the chance to bone them out and are relishing pulling each muscle
I do on occasion get a request for a full cut round steak and love carrying that whole leg out on my shoulder like the old days and asking the customer how thick they want it (you should see their eyes!!!)
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Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
