Beef Round Cuts Category

The bottom round is usually divided into two smaller cuts: the bottom round roast and the rump roast.

These roasts are cut from the bottom round. Some people roast them in the oven, but they're a bit tough and work better as pot roasts.

This boneless roast looks like a choice tenderloin, but it's much tougher. It's best to cook it very slowly using moist heat. A steak cut from this roast is an eye round steak.

This is a small, boneless steak cut from an eye round roast. It's tough, so it's sometimes cut into stew meat or processed into cube steak. It's also good braised, but it will require the tenderizing effects of a marinade if you want to grill or broil it. If cut thinly, this steak is sometimes called a breakfast steak = wafer steak = sandwich steak = minute steak.

This is the name of a finished dish, not a cut of meat, but butchers sometimes assign the name "London broil" to the following cuts: flank steak, top round steak, or top blade steak. Each would work well in a London broil recipe.

Round steaks are very lean, but they're not as tender and juicy as other cuts. They're usually broiled, braised, or cooked in a liquid.

This roast is just a cut away from the sirloin, so it's tender enough to be oven roasted or cut up into kabobs. If the roast is trimmed of some fat and muscle, it's called a trimmed tip roast = ball tip roast.

This is a steak cut from an untrimmed round tip roast. If the steak is cut from a trimmed roast, it's called a trimmed tip steak = ball tip steak. If you first marinate them overnight, you can grill, broil, or pan-fry these steaks. If not, your best bet is to braise them or cut them into stew meat.

This is cut from the bottom round. A rump roast with the bone left in is called a standing rump roast. Some people roast these in the oven, but they're a bit tough and work better as pot roasts.

This is a fairly tender piece of meat compared to other cuts from the round section. It's also one of the leanest. A thick steak cut from a top round roast is called a top round steak, while a thinner steak is simply called a round steak.

These are thick steaks cut from the top round. They're usually broiled, braised, or cooked in a liquid. A London broil is name of a finished dish, but this cut is sometimes given that name.