Round
The rear leg primal cut, very lean with large muscles suited for roasting, braising, or slicing thin for sandwiches.
The round is the rear leg of the steer — a massive primal that accounts for roughly 22% of the carcass. Because these are heavily worked locomotion muscles, the round is naturally very lean with minimal marbling and can be tough if not cooked correctly.
I'll be straight with you: the round isn't glamorous. You're not going to impress dinner guests by announcing you're serving eye of round. But properly prepared, round cuts are economical, nutritious, and have their place in any kitchen.
Key Sub-Primals and Cuts: - Top round (London broil, roast beef) - Bottom round (rump roast, bottom round roast) - Eye of round (roast beef deli meat, oven roast) - Sirloin tip / Knuckle
Best Uses: - Roast beef for sandwiches (low and slow to medium-rare, slice paper thin) - Braised pot roast (bottom round especially) - Jerky (top round is ideal — lean and uniform) - Stir-fry (sliced thin against the grain) - Ground beef (provides lean base; mix with fattier trim)
Temperature is Critical: Because there's so little fat to keep things moist, overcooking round cuts turns them into shoe leather. For roasting, pull at 125°F internal for medium-rare and let it rest. For braising, go all the way to 200°F+ to break down connective tissue.
Retail pricing is typically $5–$8/lb for Choice, making it one of the most affordable primals.