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Round Steaks (Eye of, Top & Bottom)

We offer 3 varieties of Round Steak.  Top Round and Bottom Round steaks are packaged individually while Eye of Round steaks come two steaks per package.

Round steak is a lean and economical cut that is ideal for marinating. Whether you grill or skillet cook round steak, this tremendous value cut can take on a variety of flavors.

This cut comes from the Round Primal region behind the rump and hind legs. The muscles here are heavily used so the beef is leaner and less tender than other regions.

Before you hit the grill, check out Food Stylist Eric Leskovar's expert advice, including how to stay properly hydrated (@6:28) as Master of the Grill.  Pure Genius! 


Organic Grass Fed & Finished Beef

Certified USDA Organic cattle are raised on 100% Organic Grass from ween while grazing in open pastures, never in a feed lot. Very lean beef with little to no fat content.  Always Antibiotic and Hormone free.


Prosper Steakhouse Beef

Cattle are fed an optimized mixture of Grass, Organic Grass, Corn and Distillers Corn Grain. Raised and marketed for high end steakhouses, you can enjoy the same top notch quality at home from Prosper Meats with our Prosper Steakhouse cuts. Always Hormone free.


President Ford’s Braised Round Steak


2 tablespoons vegetable oil

2 large onions, sliced

12 (4 ounce) beef round steaks

1/4 teaspoon dried thyme

1 teaspoon seasoned salt

1/4 cup all-purpose flour for coating

1 cup beef consomme

1 cup Burgundy wine

1 teaspoon chopped fresh parsley


  1. Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until lightly browned and tender, about 5 minutes. Remove the onions from the skillet using a slotted spoon and set aside in a bowl. Season the steaks with thyme and seasoned salt, then dust them lightly with flour. Fry the steaks in the skillet over medium-high heat until browned on each side, about 5 minutes per side.
  2. Pour the red wine and beef consomme in with the beef. Return the cooked onions to the pan. Cook over medium-high heat until the aroma of wine dissipates, 2 to 3 minutes. Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with the sauce and a garnish of fresh parsley.

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