When most people think of steak, they imagine the juicy ribeye sizzling on a grill or the buttery tenderness of a filet mignon. Those are classics for a reason, but they’re far from the only stars in the world of beef. Hidden within the primal cuts of a cow are lesser-known treasures that deserve just as much respect, cuts like the eye of round and bottom round. These are lean, flavorful, and often overlooked because they require a bit more technique to prepare. Yet when cooked properly, they can rival some of the most tender cuts of beef in both taste and satisfaction.

Learning about these underrated cuts is a great way to expand your cooking skills and your appreciation for how diverse beef can be. Every part of the cow offers something different, and understanding how to use each piece wisely can transform your kitchen into a true steakhouse. So, if you’re ready to get more out of your beef, it’s time to explore the cow parts that give us these unique cuts, and learn how to turn an inexpensive round steak into something truly mouthwatering.

Understanding the Beef Primal and Round Cuts

Before diving into the round section specifically, it helps to understand how beef is divided. The carcass of a cow is split into what butchers call primal cuts, which are the large sections from which all retail cuts are derived. These primal cuts include the chuck, rib, loin, round, flank, brisket, plate, and shank. Each one has its own texture, fat content, and ideal cooking methods.

The round is located at the rear of the animal, near the hind leg. It is one of the leanest areas because the muscles there do a lot of work. Unlike the rib or loin, where the most tender cuts of beef like ribeye, tenderloin, and strip steak come from, the round is made up of stronger muscle fibers with less marbling. However, that doesn’t mean it’s tough or flavorless. When cooked correctly, it offers a deep, beefy flavor and satisfying texture.

The eye of round and bottom round are both sub-primal cuts within this section. The eye of round is shaped like a log and comes from the center of the round. It’s very lean, similar in shape to tenderloin but without the same marbling. The bottom round, on the other hand, sits below the eye and has a bit more connective tissue, making it great for slow cooking or braising.

When comparing cuts of beef ranked by tenderness, the round cuts often sit toward the middle or lower end because of their leanness. Yet with the right preparation, such as marinating, slicing thin, or cooking low and slow, these cuts can become impressively tender. In fact, a properly cooked eye of round roast can mimic a high-end roast beef at a fraction of the cost.

If you’ve ever wondered what part of the cow certain steaks come from, the round section is key for anyone wanting to get the most from their meat budget. While the rib and loin sections are known for premium steaks, the round is where you find affordable options that reward patience and technique.

Steak Types You Should Know

Every steak lover should know the major steak types that come from different regions of the cow. From the primal cuts of the rib and loin come favorites like ribeye, New York strip, and tenderloin, each known for its tenderness and marbling. But the round section gives us a different category of steaks: lean, firm, and perfect for roasting, slicing, or slow-cooking.

The eye of round is often used for roast beef, jerky, or thin-sliced sandwiches because of its uniform shape and fine grain. It doesn’t have much fat, so it benefits from techniques that keep moisture locked in. Roasting it slowly at a low temperature, then slicing it paper-thin against the grain, can result in meat that’s tender and full of flavor. When cooked properly, it can even resemble the texture of tender beef cuts from pricier sections.

The bottom round is similar but has more connective tissue, which makes it ideal for braising or pot roasting. When cooked in liquid for several hours, the fibers break down and create a rich, comforting dish. It’s also commonly used for ground beef because of its flavor and lean profile.

These round cuts are especially good for home cooks who want to stretch their budget without sacrificing quality. Instead of defaulting to ribeye or tenderloin, trying an eye of round roast can be a satisfying way to experience new steak types.

There’s also an interesting cut called the beret steak, a term that refers to a small, round, and tender portion often found within the sirloin or chuck region. It’s not widely known, but it showcases how creative butchers can be in uncovering tender steak options from less celebrated sections of the animal. Much like the round cuts, it rewards careful cooking and a good sear.

When exploring cow parts for cooking, think of the animal as a collection of muscles, each with its own character. The rib and loin offer tenderness because those muscles don’t move much. The round and chuck are used for movement and strength, which means they’re leaner but rich in flavor. Understanding this helps you choose the right technique for every cut, whether it’s a quick grill or a slow braise.

If you look at cuts of beef ranked from most to least tender, the top spots usually go to tenderloin, ribeye, and strip. But that list doesn’t tell the whole story. Some of the best dishes, like pot roast, beef stew, or even roast beef sandwiches, rely on cuts that start out tougher but develop tenderness through time and care. The bottom round and eye of round are perfect examples of that transformation.

How to Cook Round Cuts Right for Tender and Flavorful Results

Cooking these lean cuts properly is the key to unlocking their full potential. The eye of round and bottom round are not naturally tender, but when treated with care, they can become juicy, flavorful, and surprisingly soft. The main principle is low heat, moisture, and patience.

For roasting the eye of round, start by seasoning it well with salt, pepper, and herbs, then sear it in a hot pan to create a flavorful crust. Transfer it to a 250°F oven and cook slowly until the internal temperature reaches about 125°F for medium rare. Let it rest before slicing it thinly across the grain. This gentle cooking method prevents dryness and highlights its natural beef flavor.

The bottom round benefits from moist heat methods. Braising it in broth, wine, or even tomato sauce at a low temperature for several hours will tenderize the meat beautifully. As the collagen melts, it transforms into gelatin, leaving the roast soft and rich. This technique is perfect for pot roast or shredded beef.

Marinades also help improve the texture of both cuts. A simple mixture of olive oil, vinegar, garlic, and herbs can soften the muscle fibers while infusing flavor. Even a few hours of marinating makes a noticeable difference.

When cooked, let the meat rest before slicing. Always cut against the grain to shorten the muscle fibers and create that melt-in-your-mouth texture found in tender beef cuts.

You can also get creative with these steak types. The eye of round can be thinly sliced for sandwiches, made into homemade jerky, or used for beef stir-fry. The bottom round works wonderfully for stews, shredded tacos, or sliced roast beef.

Cooking these cuts gives you a chance to appreciate the diversity of the beef primal cuts and how every part of the cow contributes something special. With time and practice, you’ll find that these lesser-known cuts can deliver just as much satisfaction as the most tender cut of beef, and they’ll often cost far less.

The next time you’re at the butcher counter, look beyond the ribeye and filet. Ask about eye of round, bottom round, or even the lesser-known beret steak. These cuts come from hardworking muscles that produce some of the most flavorful meat you can buy. With the right technique, patience, and respect for the animal, these cuts can yield results that are just as satisfying as the most tender cut of beef.

The world of beef is broader than most people realize. Learning about the primal cuts, experimenting with different cooking styles, and understanding how each part of the cow contributes to texture and flavor helps deepen your appreciation for food itself. Every cut has a purpose, and every meal tells a story of craftsmanship.

So whether you’re roasting, braising, or grilling, give these hidden gems a chance. Discover what makes the eye of round and bottom round so special, and enjoy the rewards of cooking them right. With time and attention, even the humblest tender beef cuts can stand proudly alongside the classics, reminding us that great steak isn’t just about price or prestige. It’s about knowledge, technique, and the joy of bringing the best out of every bite.