Western steak is an inexpensive, lean, and tough cut of beef from the round primal. Although stores market it as a steak, don’t cook it like a regular one unless you enjoy tough, chewy meat. In this article, I’ll show you where it comes from on the cow, the names it goes by, its flavor profile, and the best ways to prepare it.
What is Western Steak?
Western steak is a beef cut from the round primal, specifically from the bottom round sub-primal. Technically, it is a type of bottom round steak but butchered slightly differently. This lean cut is naturally tough and chewy but offers decent flavor when cooked properly. Avoid cooking western steak over high heat without tenderizing it first. Instead, use slow-cooking methods like braising or stewing to break down its hard muscle fibers.
Although its low price makes it attractive, turning western steak into a flavorful and tender dish requires extra effort and skill. Choose a different cut if you expect an easy-to-cook, moderately tender steak with great flavor. Some steaks are simply unsuitable for regular cooking, regardless of their cost, and western steak is one of them.
What Are the Other Names for Western Steak?
Here are the most popular other names for western steak in the United States:
- Bottom Round Steak,
- Western Griller.
Where Does a Western Steak Come From on a Cow?
Western steak comes from the round primal, specifically the bottom round sub-primal. Butchers break the bottom round into two sections: the outside round flat and the outside round heel. They then cut the western steak from the outside round flat.
What Are the Best Methods for Cooking Western Steak?
Western steak isn’t like typical steak – it’s a tough cut that needs the right approach to turn out tender and flavorful. One key rule is never to cook it over high heat without tenderizing it first; doing so will make it extremely tough and chewy. To get the most out of western steak, cook it low and slow with methods like braising or use as stew meat. These methods help break down the toughness over time and make it tender and flavorful.
Alternatively, try a chicken-fried approach: slice it thin, tenderize it with a mallet, coat it in egg and flour, and quickly pan-fry it. I favor the chicken-fried method for its speed and ease, with braising as a close second.
