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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.

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.

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.

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 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 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.

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.

A kitchen utensil that is made to form ice cream into a slightly rounded or a well-rounded ball shape as the ice cream is taken from the container and placed into a cone, a bowl or onto a dessert.

1. A primal cut of beef located in the rear portion of the carcass, which includes the rump and the upper leg.

A fish classification, including species such as trout, bass, cod, pike, snapper and salmon, which has a backbone along its upper body with a fillet located on both sides.

A type of basic white bread that is English in origin and is unique due to its shape. The loaf is actually two round loaves – one on top of the other.

stir-fry pan, stirfry pan,

Also called rounds, a type of cut that creates round or oval, flat pieces by cutting a cylindrical vegetable crosswise.

A Danish pancake that has a round ball-like shape rather than a flattened rounded shape, like a crepe or a traditional flatbread pancake.

Descriptor of smooth, balanced wine with developed flavor.

Thin, flat pieces of lean beef, taken from the plate, brisket, or round, which are rubbed with seasoning, dry cured, smoked, and cooked to give it a firmer texture with a seasoned flavor.

A popular fruit that grows on ground vines in a number of different shapes and sizes, all round and fairly large.