Round Cuts

• The cuts from the round include:

  Top Round
  Bottom Round
  Round Tip
  Rump Steak
  Cube Steak
  Eye of the Round
  

Top Round

The top round comes from the inside thigh portion of the round. Because these muscles are used less than the outer ones, they are more tender than other cuts from the round. It is called top round because it is the "top" of the round when the round is laid on a table for cutting. It has a good combination of tenderness and flavor. Top round steaks are not as tender as those from the loin or sirloin, but they are very flavorful. They take nicely to marinating or dry spice rubs for adding flavor.

Bottom Round

These steaks come from the outside thigh portion of the round. As with the top round, it is named bottom round because it is the "bottom" of the round when the round is laid on a table for cutting. These steaks are more chewy than those from the top round, and are somewhat better if marinated.

Round Tip

Also known as knuckle steaks and promoted as sirloin tip, even though it is not part of the sirloin. Don't be fooled by the sirloin part of the name...they have flavor and chewiness similar to bottom round. Sirloin tip is frequently sold sliced for stir frying.

Rump Steak & Cube Steak

These steaks also come from the more chewy portion of the round. Cube steak tends to be so chewy that it is run through a machine that partially dices the steak to cut some of the fibrous materials and make it a little more tender.

Eye of the Round

Eye of the round makes disappointingly tough steaks...period! Don't buy this cut thinking it's like a rib eye. This cut should be braised (cooked in liquid like a pot roast) until tender.