Beef round

In the American system of primal beef cuts, the round is the term used to describe the hindmost part of the cow. The round is made up of the rump and the hind legs, and it's a lean, somewhat tough cut because the leg and rump muscles are used for movement.

Despite its toughness, the round can yield some versatile cuts that are more affordable than the tender cuts from the front part of the animal. Here are a few specific cuts that come from the round. Like other tougher cuts of beef, the cuts from the round are often slow-cooked or braised to break down the connective tissue, or they're marinated and then cooked using high, dry heat methods like grilling or broiling.