Collection: Round

Home of the classics -- roast beef, London broil, and stew beef. The round comes from the back leg of the animal and offers cuts that lend themselves well to slow cooking, curing, dehydrating, and pretty much any of our favorite activities that pair high-quality beef with copious amounts of time. But, when broken down just right, this primal yields some excellent quick-cooking cuts as well. The favorite-child of the round family is certainly stir-fry meat,