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Beef Round
The Round is the back part of the cow, consisting of the rump and the shank. The name "Round" comes from the round femur bone found in this area. Meat from the Round is tough, but lean, and a bit more tender than meat from the Chuck area at the from of the cow, because in the Round area the muscles all run in the same direction, and it's the Chuck area at the front that does the work of moving the cow along -- the rest just follows.
Beef Round can be made into steaks and roasts (requiring moist heat cooking), stewing beef and ground beef. Cuts from the Round are often used particularly to make ground beef.
There are 6 main sections in the round: the Heel, the Rump and four main muscles (Top Round, Bottom Round, Eye of Round and Sirloin Tip). Relatively speaking, the Top (aka Inside) Round is the tenderest cut from the Round.
Basically, any cut from this area should be cooked with long, slow, moist heat. Commercially, some delicatessens and restaurants can get away with oven-roasting round cuts because they have the equipment to slice them paper thin afterwards, which makes the meat easier to chew.
Cooking Tips
Long, slow cooking with moist heat.
Also called:  Keule (German) Coscia (Italian) Rueda (Spanish)
Other entries for Beef Round
Beef Rump, Bottom Round Pot Roast, Bottom Round Steak, Eye of Round Pot Roast, Eye of Round Steak, Heel of Round Pot Roast, Pope's Eye, Pot Roasts, Round Roasts, Round Steaks, Round Tip Pot Roast, Round Tip Steak, Sirloin Tip Steak, Top Round Steak
Other entries for Beef
Baron of Beef, Beef Brawn, Beef Brisket, Beef Chuck, Beef Cuts Illustrated -- North American, Beef Flank, Beef Leg, Beef Plate, Beef Rib, Beef Roasts, Beef Shank, Beef Short Loin, Beef Sirloin, Beef Steaks, Braising Beef, Bresaola, Chianina Beef, Chipped Beef, Cube Steak, Ground Beef, Kobe Beef, London Broil, Minute Steak, Montreal Smoked Meat, Oxtail Brawn, Oxtails, Pastrami, Pork, Salisbury Steak, Steamship Round, Stewing Beef, Wadschinken, Wagyu Beef
Other entries for Meat
Affettati, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Prosciutto di Pietraroja, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak
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