Round

About This Cut

The round comes from the rear leg and rump of the cow. Because these muscles are used constantly for movement, the meat is very lean with minimal fat or connective tissue. This makes it less naturally tender than cuts from the loin or rib, but also lighter in calories and fat. Round cuts have a mild, clean beef flavor and are best suited to low, moist-heat cooking or thin slicing.

Commonly Used In

• Deli-style roast beef (top round)
• Beef jerky (bottom round is a classic jerky cut)
• Rouladen (German stuffed and braised beef rolls)
• Slow-cooked eye of round roast
• Minute steak and cube steak

Fun Facts

• Eye of round is one of the leanest cuts, making it a go-to for health-conscious eaters
• Top round is the most common cut used for deli roast beef
• Because it's so lean, round is prone to drying out — a meat thermometer is your best friend here
• Bottom round is frequently used in the American South for pot roast due to its affordability

Best Cooking Methods

• Roasting
• Slow cooking
• Thin slicing