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A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak.
The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut.
A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal).
The round tip beefsteak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak.
The boneless eye round beefsteak is a small cut obtained from the eye round roast. It is very lean and flavorful, but it is tough and should be cooked with moist heat for the best results.
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