Round Primal

Round primal is a large beef cut from the hindquarter of the carcass, specifically the rear leg and rump area. It contains very lean and tough cuts because this part of the animal includes muscles that get a lot of exercise, especially those in the legs.

Any cut from the round primal is usually inexpensive, but most of them are tough, lean, chewy, and dry. Meat from the rear leg and rump, especially the roasts, is good for slow, low cooking. While there are steaks like top round, eye of round, and bottom round, please don’t cook them hot and fast unless you’ve tenderized them first. These aren’t typical steaks you can sear for a few minutes and expect to be tender, juicy, and full of flavor.