BASIC ROUND INFORMATION

Basic hindquarter section from 
middle of hind leg, this constitutes
20% of the carcass. It has 4 compact
muscles with little marbling -- Top
Round, Bottom Round, Eye of Round,
Sirloin Tip. It is used for Roasts,
Steaks, Stew Meat, kabobs, and ground
beef.

ROUND STEAK

Cross cut steak of the three major
muscles. Used to make Swiss Steak,
Cube Steak, Chicken Fried Steak,
and a variety of others.

OYSTER STEAK

A one-per-hindquarter, tender ¾ lb
steak. This is boned out when the 
Top round is removed from the H-bone.

BOTTOM ROUND

Lean, compact, boneless muscle cut 
for steaks, roasts, stew and ground
beef. Less tender than the other
major muscles.

TOP ROUND

Most tender muscle in round section.
Weighs 16-20 lbs.

EYE OF ROUND

Solid lean bottom round muscle. About
a 3 inch diamater, 8-10 inches long.
Weighs 4-6 pounds, cut for steaks 
and roasts.

FIRST CUT TOP ROUND STEAK

Extar thick 1½ lb steak cut from Top
round next to sirloin. Sold as a 
London Broil.

HEEL OF ROUND ROAST

This is the least tender round cut,
containing thick connective tissue
and ends of the three major round
muscles. Usually boneless and wedge
shaped.

ROULADES

Thin-sliced Top or Bottom round.

VELVET STEAK

Tender, one-per-hindquarter steak
which weighs about 1 pound. Cut from
above knee joint between Top and
Bottom round.