Beef Round:The beef round primal cut basically consists of the back leg of the steer. The round is a fairly lean cut, but also tough, since the leg muscle gets a lot of exercise.
Beef round is best prepared using moist-heat, and it's a good choice for making pot roast. Subprimal cuts taken from the round include the top round (or inside round), eye round and bottom round. Beef round is traditionally where we get cube steak.