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.