Round steak is a beef steak cut from the round primal -- the animal's rear leg -- and is typically lean, firm, and less tender than steaks from the rib or loin. It responds best to braising, slow cooking, or marinating, though thinner cuts can be grilled or pan-seared if not overcooked. Within the round, top round is the most tender of the group, while bottom round and eye of round are tougher and better suited to slow, moist cooking. It's commonly used for Swiss steak, beef and noodles, and jerky, and its leanness also makes it a common choice for ground beef.