Round Primal

Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.

Butcher's Note

Sometimes referred to as the “Beef Hip.”

Industry Ids ?

IMPS/NAMP - 158

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Steamship Round

Recipes That Use This Cut:

A thinly-sliced deli Roast Beef sandwich served open-faced with cucumbers and red onion. Easy and delicious!

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This traditionally German roast recipe is served with a brown gravy made with, of all things, gingersnap cookies. This classic dish is a must try.

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Looking to mix up your beef roast? Try this Top Round Roast recipe with roasted fingerling potatoes and a zesty gremolata.

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A Bottom Round Roast (or Round Rump) makes this meal affordable, the packaged gravy mix makes it easy to prep, and all those hours in a slow cooker make it fall-apart tender.

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Round Primal

Industry Ids ?

IMPS/NAMP - 158

Bottom Round (Gooseneck) | Subprimal Cut

Eye of Round | Subprimal Cut

Sirloin Tip | Subprimal Cut

Top (Inside) Round | Subprimal Cut

Recipes That Use This Cut:

Open-Faced Roast Beef & Summer Vegetables

German Beef Sauerbraten

Gremolata-Topped Beef Roast

Irish-Inspired Beef Pot Roast and Vegetables