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

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.

A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal).

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

A food dish made from an inexpensive cut of beef, such as the round or chuck, that is seared for a short amount of time to brown it.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).