Beef Round
The round is the largest primal cut from the hindquarter. Coming from the hind legs, it contains working muscles with tendons and ligaments. It's lean and best suited for slow, moist heat cooking methods that tenderize the meat.
3-5 hours
Low and slow roasting
Braising
Also slow cooking, roasting
$
Affordable and lean
Where It Comes From
The round comes from the animal's hind legs and rump. These muscles do significant work supporting and moving the animal, which makes them lean but tough. The round is divided into top round, bottom round, eye of round, and knuckle (sirloin tip).
Popular Cuts from Round
Top Round Roast
Lean roast, good for sandwiches
Bottom Round Roast
Rump roast, needs slow cooking
Eye of Round
Very lean, best for thin slicing
Sirloin Tip
From the knuckle, versatile cut
Round Steak
Lean steak, needs tenderizing
Lean Ground Beef
90/10 or 93/7 lean ratio
Cooking Tips
- •Cook with moist heat to transform collagen into gelatin
- •Roast at low temp (275-300°F) until tender
- •Eye of round works well for roast beef when cooked to medium-rare
- •Great for lean ground beef if you're watching fat intake
- •Use mechanical tenderizing or marinating for steaks
Popular Dishes
Pro Tip
Round cuts are extremely lean, which is great for health-conscious cooking but can lead to dry meat if overcooked. Use low and slow methods with added moisture (braising liquid, slow cooker) or cook to exact medium-rare for roasts and slice very thin.