Beef Round

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Updated 04/04/08

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Rubs' and Seasonings'

	Beef Round, Primal. The round is made of lean firm muscles mainly used for roasting.
	Beef Round, Rump and Shank Partially Off, With Handle (Steamboat). This item is roasted whole and is usually carved on a serving line. The Steamboat round is a favorite of chefs due to the presentation.
	Beef Boneless Round, Shank Off, 3-Way. The three main sections of the round are Beef Round Knuckle, Beef Round Bottom or Gooseneck, and Beef Round Top or Inside.
	Beef Round, Top or Inside. The top round is the most tender of the three round muscles and is the preferred round section. The large solid center muscle provides a high cooking yield with little connective tissue.

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