Round (primal cut of beef)

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The round is a primal cut of beef from the rear of the cow. This is a lean cut and it is moderately tough. The round is divided into retail cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round is commonly marinated when grilled, and prepared with slow moist-heat methods indoors such as braising, to tenderize the meat and maintain moisture. The cut is typically sliced thin for serving, and is popular as jerky. A round steak is a beef steak cut from the round.

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