Round Primal
Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.
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Outside Round (Flat)
Largest section of the full Bottom Round that is separated from the Heel and can be cut into Bottom Round Roasts or Steaks. Learn more about this cut here.
Outside Round, Heel
Smaller section of the full Bottom Round that is separated from the Outside Round (Flat). Learn more about this beef cut here.
Eye of Round Roast
A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal. Learn more about this beef cut here.
Eye of Round Steak
A tremendous value cut that is lean and boneless. Ideal for marinating then grilling or skillet cooking. Learn more about this beef cut here.
Sirloin Tip Roast
This boneless, lean cut is great value. Best when roasted and carved into thin slices. Learn more about this beef cut here.
Sirloin Tip Center Roast
Perfect for an easy family meal. Roast this lean cut, then thinly slice and serve. Learn more about this beef cut here.
Sirloin Tip Center Steak
Boneless, lean and a good value for this fairly tender cut. Marinate before grilling for the best experience. Learn more about this beef cut here.
Sirloin Tip Side Steak
Boneless and lean, this cut is inexpensive and ideal with a tenderizing marinade before grilling. Learn more about this beef cut here.
Sirloin Tip Steak
This boneless, lean cut is great value. Makes good Kabobs, Stew Meat or Cubed Steak. Learn more about this beef cut here.
Sirloin Tip Side Roast
This cut is a good value and very lean, making it a great roast choice any night of the week. Learn more about this beef cut here.
Top Round Roast
A lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain. Learn more about this beef cut here.
Top Round Steak
Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best. Learn more about this beef cut here.
Top (Inside) Round Cap
Thin, lean muscle that covers the Top Round. Can be used as an alternative to Skirt or Flank Steaks. Benefits from tenderization. Learn more here.
Top (Inside) Round, Front Side Muscle (IM)
Small, lean, fairly tender muscle often removed from the front side of the Top Round. Learn more about this beef cut here.
Top (Inside) Round Front Side Steak
A simple, lean cut for a lighter steak experience. Marinate and grill quickly over high heat. Learn more about this beef cut here.
