Title: Round steak
Passage: 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.
Question: are top round and eye round the same
Answer: no