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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.

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.

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.

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

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).

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.

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.

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 tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals.

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.

Similar to a beef stew, this type of soup is made with a cut of meat suitable for pot roasts (round or chuck) that is mixed with vegetables and a rich broth.

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).

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.

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 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.

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

1. A method of cooking food, such as meat, poultry, and fish, in an open pan and using dry heat (usually in an oven) to cook the food.

A cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid.

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