Beef Round Cuts
The round is a kind term for the rear end of the carcass. Those muscles are well exercised, so round cuts tends to be a bit tougher and leaner than cuts from the loin. Round cuts do well if they're cooked with moist heat, and many of them can also be roasted, as long as they're not overcooked.
beef 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.Learn more
beef round tip steak
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.Learn more