Round steak - wikipedia Round steak This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. ( January 2016 ) Round steak American beef cuts Type Beef steak Cookbook : Round steak Media : Round steak A raw top round steak in a pan 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. This is a lean cut and it is moderately tough. 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. Rump cover, with its thick layer of accompanying fat, is considered one of the best ( and most flavorful ) beef cuts in many South American countries, particularly Brazil and Argentina. This specific cut does not tend to be found elsewhere, however. Contents 1 Topside and Silverside 2 Dishes 3 Common preparations 4 See also 5 References 6 External links Topside and Silverside British cuts Topside and Silverside together roughly replace the American Round cut. New Zealand cuts also use these terms ( or sometimes `` Outside Round '' for Silverside ). Dishes Bresaola : Air - dried salted beef made with round steak London broil : Bias - cut roasted steak, commonly made with round steak Italian beef : Thinly sliced round steak cooked in stock Rinderbraten : Round steak stuffed with pork fat and spices Steak and Guinness pie : Round steak with Guinness stout, bacon, and onions, in pie crust Common preparations Ground round or beef mince : a type of ground beef made from round steak and trimmings from the primal round ; this is also the name of a U.S. restaurant chain, Ground Round Accordion cut : cutting on alternating sides and stretching to make a thinner overall steak Butterflying : cutting through the center, leaving a small hinge of meat, and unfolding to create a thinner steak Swiss steak : preparing by making a series of small cuts with a bladed roller or pounding flat, also called Swissing, cubing or tenderizing See also Food portal List of steak dishes Popeseye steak References Jump up ^ `` Cooking Tips - Beef and lamb New Zealand ''. Retrieved 23 January 2016. External links `` USDA Institutional Meat Purchase Specifications ''. ( 687 KiB ) Cuts of beef Upper Chuck Rib Short loin Sirloin Tenderloin Top sirloin Bottom sirloin Round Lower Brisket Plate Flank Shank Beef and veal Production Argentine beef Beef cattle Cow - calf operation Feeder cattle Kobe beef Organic beef Products Cuts Blade steak Brisket Chateaubriand steak Chuck steak Fajita Filet mignon Flank steak Flap steak Hanger steak Plate Ranch steak Restructured steak Rib eye Rib steak Round Rump Short loin Short ribs Shoulder tender Sirloin Top sirloin Skirt steak Spare ribs Standing rib roast Strip Shank T - bone Tenderloin Tri-tip Trotters Tail Processed Jerky Aged Bresaola Cabeza Corned beef Frankfurter Rindswurst Ground Montreal smoked Pastrami Meat extract Offal Brain Heart Tongue Tendon Tripas Tripe Testicles Dishes Beefsteak List of steak dishes Blanquette de veau Beef Wellington Beef bourguignon Beef bun Beef Manhattan Beef noodle soup Beef on weck Beef Stroganoff Boiled beef Bulgogi Calf 's liver and bacon Cheesesteak Chicken fried steak Cordon bleu Dendeng Feu French dip Ginger beef Galbi Gored gored Gyūdon Hamburg steak Hortobágyi palacsinta Iga penyet Italian beef Jellied veal Karađorđeva šnicla Kitfo London broil Mongolian beef Neobiani Ossobuco Pot roast Pozharsky cutlet P'tcha Ragout fin Rawon Rendang Roast beef Roast beef sandwich Salisbury steak Saltimbocca Sha cha beef Shooter 's sandwich Steak and kidney pudding Steak Diane Steak and eggs Steak and oyster pie Steak au poivre Tartare Tafelspitz Tongseng Veal Milanese Veal Orloff Veal Oscar Vitello tonnato Wallenbergare Related meats American bison Beefalo Water buffalo Żubroń Other Bovine spongiform encephalopathy Beef hormone controversy Beef ring Carcass grade Darkcutter Meat on the bone Ractopamine - Beef USA beef imports Japan Taiwan South Korea ( 2008 US beef protest in South Korea ) Retrieved from `` https://en.wikipedia.org/w/index.php?title=Round_steak&oldid=826024338 '' Categories : Cuts of beef Hidden categories : Articles needing additional references from January 2016 All articles needing additional references All articles with unsourced statements Articles with unsourced statements from December 2010 Talk Contents About Wikipedia 粵語 Edit links This page was last edited on 16 February 2018, at 19 : 35. 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Question: where does eye of the round roast come from
Answer: the rear leg of the cow; the rear leg of the cow; the rear leg of the cow