Beef Hind Quarter: The beef hindquarter is broken down into four primal cuts, the flank, the long loin, the hip, and the sirloin tip.

The beef round primal cut basically consists of the back leg of the steer. Muscles from the round are fairly lean, but they’re also tough because the leg and rump get a lot of exercise.

The top round and bottom round are lean and don’t contain much collagen.

More often than not, the best use of round roasts is to roast them slowly so they turn out medium-rare. They can then be sliced thinly and used for sandwiches or even served as roasts.

A round steak is a beef steak from the “round”, the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the “round” bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin.

 Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky.