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Round

Round

Sirloin tip, 3.2 lb
Sirloin tip, 3.2 lb

The round is the big rear leg: top round, bottom round, eye of round and the sirloin tip. It's the leanest section on the animal and the most muscle by weight.

How to cook it

  • Roasts: sear, then roast low, 250°F, to 125°F internal. Slice paper-thin for roast beef sandwiches.
  • Eye of round is the jerky and carpaccio cut. Freeze slightly, slice thin.
  • Top round steaks: marinate, grill fast, slice thin. Or cube for stew.
  • Never cook the round well done. It has the least fat to forgive you.

Why it's better as Midwestern wagyu

This is the part of the animal where fullblood genetics change the game. A regular round is dry deli meat; a wagyu round still has marbling, so the roast beef is pink, soft and actually beefy.

In your share

A lot of every share is round, as roasts, thin steaks and stew meat. Tell us the mix you want.

Want some? Drop your cell and your wagyu guy will text you.