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ROUND
The round is a very lean cut of meat and the lack of fat and marbling makes this a moderlately tough cut of meat.  So, it will dry out, if roasted or grilled, but excels, when prepared with slow moist-heat methods, to maintain moisture and tenderize the meat.

Top round steak, eye round steak, and sirloin tip side steak all grill or broil well, especially after marinading.

Round tip roast and eye round roast are just two of the roasts from the round.  These two can be braised, but roasting is recommended for other roasts from this section of beef. Small or large family, we will cut your roast to order. Nothing says home, like a tender roast, with potatoes, carrots, and gravy. Using your slow cooker makes this an easy, weekday meal.

We slice the inside round into thin strips and smoke this to make our beef jerky, found under the specialty meats.