Cuts from the round are typically lean, but not naturally tender. For this reason, round section cuts are better prepared using a moist, low-temperature cooking method to tenderize them.

  • Top Round Roast
  • Top Round Steak
  • Rump Roast
  • Bottom Round Roast
  • Eye of Round Roast
  • Sirloin Tip Roast
  • Righteous Felon Beef Jerky