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The beef round tip roast is next to the sirloin tri-tip, so it is not quite as tough as other round roasts.

The eye round is the eye muscle of the bottom round of the beef round primal cut. The eye round roast is boneless and can be a bit tough, so it is best to cook it with a moist heat process such as pot-roasting.

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 beef bottom round is the outside muscle of the upper leg. The bottom round roast can be used as an oven roast if it is of the best quality, but it can become very tough and chewy if it is roasted too long.

A beef roast cut from the top round muscle, which is the inside muscle of the upper portion of the rear leg.

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.

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.

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.

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Thinly sliced beef that has been smoked, salt cured, and then cut into round or rectangular slices. It is most often served as either an appetizer to complement crackers and baked goods, or as a meat ingredient for beef and gravy dishes, such as chipped beef.

Thinly sliced beef that has been smoked, salt cured, and then cut into round or rectangular slices. It is most often served as either an appetizer to complement crackers and baked goods, or as a meat ingredient for beef and gravy dishes, such as Chipped Beef and gravy.

A type of red meat cut from carcasses of cattle that are raised, butchered, and processed for human consumption.

A beef roast cut from the round primal, above the back end of the hipbone. A rump roast that contains the bone is known as a standing rump roast.

A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily feed two people).

A cut of beef taken from the area that lies between the tender short loin and the tougher round. The sirloin is generally cut into steaks and roasts, with the cuts nearer the short loin being more tender than those taken closer to the round.

The arm roast, which is cut from the beef chuck primal, is one of the most popular pot roasts. It is also known by the following names: arm pot roast, arm chuck roast, and round bone pot roast.

A crosscut steak from the beef sirloin. There are several different sirloin beefsteaks and each is given a different name depending on the shape of the piece of hipbone that is contained within the steak: 1) pin bone, which is a crosscut from the front section of the hip, next to the Porterhouse, and is the most tender of the bone-in sirloin steaks; 2) flat bone, which is another crosscut from the front section of the hip; 3) round bone, which is a third crosscut steak from the front section of the hip; and 4) wedge bone, which is the least tender of the four because of its proximity to the rump.

A variety of potato that is more evenly round and a bit smaller than the russet potato. The white round potato a medium level of starch, which is less starch than the russet and a finer texture.

1. Another name given to a steak cut from the beef arm roast. Braising is the best cooking method for this tougher cut, which is also known as arm steak.