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Round
Beef cuts from the round are located in the rear portion
of the carcass, which includes the top of the leg, or hind shank, and
the rump. Cuts from the round primal are lean, but not necessarily
tender. The fat and marbling that is present in some of the other
primal beef cuts help to tenderize and flavor the meat as it cooks.
Because of the limited quantity of marbling, round cuts benefit from a
moist, slow cooking method such as braising in order to produce the
most tender and flavorful meat. Oven roasting may only be used for top
quality round cuts.
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| Subprimal Cut |
Market Ready Cuts |
Description |
| Bottom Round |
Bottom Round Roast |
The bottom round is the outside muscle of
the upper leg. The bottom round may be used as an oven roast if it is
of the best quality and it is not overcooked, but it is much better if
it is braised. |
Bottom Round Steak
(Swiss Steak) |
The bottom round steak is often referred to
as a Swiss steak (as is a chuck arm steak). |
| Standing Rump Roast
Boneless Rump Roast
|
The rump roast is another beef cut that can
be a bit tough, especially if it is roasted in the oven. It is much
better when it is pot-roasted. A rump roast that has not been boned is
known as a standing rump roast. A boneless rump roast is sometimes sold
as is or it may be rolled and tied before it is packaged and sold. |
| Eye Round |
Eye Round Roast |
The eye round is the eye muscle of the bottom
round. The eye round roast is boneless and can be a bit tough, so it is
best to cook it with a moist heat process such as braising. |
| Eye Round Steak |
The eye round steak is cut from the eye round
roast. |
| Top Round |
Top Round Roast |
The top round is the inside muscle of the
upper leg. The top round roast is obtained from the top round. |
| Top Round Steak
Round Steak
London Broil |
The top round steak is a thick steak that is
cut from the top round roast. A thinner steak cut from the top round
roast is simply called a round steak.
London Broil is the name sometimes
given to a top round steak, but it is more often cut from the flank
primal.
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| Round Tip |
Round Tip Roast
Kabob Meat
|
The round tip is found on the front of the
leg from the hip to the knee. It is next to the sirloin tri-tip so it
is a bit more tender than other round cuts. It may be oven roasted if
it is of top quality and it is often cut into pieces for use as kabob
meat. |
| Round Tip Steak |
The round tip steak is cut from the untrimmed
round tip roast. If the steak is obtained from the trimmed roast, it is
known as a trimmed tip steak or a ball tip steak. |
| Other |
Ground Round
(Ground Beef) |
Scraps from the round can be ground, which
may be labeled as ground round or ground beef. (In order to be labeled
ground beef, the product must be at least 70% lean.) |
