This rear section of the steer is so
named because it contains the round bone, or femur. Although the muscles in the
round are as hardworking as those in the chuck, meat from the round is more
tender because the muscles all run in one direction. The round offers three of
the leanest cuts of beef available: eye of round, top round, and round tip.
As roasts, these cuts can be roasted or braised; as steaks, they can be broiled
or panbroiled. Other cuts from this section include: boneless rump roast and
bottom round roast, which should be roasted or braised, and round steak, which
should be braised.
Most of our ground beef recipes can be found in
Mom's Diner along with beef stew recipes,
roast recipes, meatloaf recipes, and more.
