The round is the rear leg of the cow. A frequently used muscle, the meat from this area is lean but tough.
Bottom Round: One area is tougher than the other, and it's usually divided into two smaller cuts -- bottom round roast and rump roast (the end that comes to a point).
Bottom Round Roast: Roasts from the bottom round. A bit tough and best suited as corned beef or pot roast. This is called beef silverside in the UK, Ireland, Australia and New Zealand.
Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher. Used as a roast or cut into steaks. Steaks cut from the roast are used in stews or processed into cube steak. Also called breakfast steak, wafer steak, sandiwch steak, minute steak.
London Broil: The name of the finished dish, not the cut of meat. Butchers will use the name London Broil for flank steak, top round steak or top blade steak.
Top Round Steak or Butterball Steak: Thick steaks from the top of the round. Usually broiled, braised or cooked in liquid.
Round Steak: Very lean, but not as tender and juicy as other cuts. Served broiled, braised or cooked in a liquid.
Round Tip Roast or Tip Roast or Sirloin Tip Roast or Tip Sirloin Roast: A cut away from the sirloin section, this roast is tender enough to be oven roasted or used as kabobs. When trimmed it's called a trimmed tip roast or ball tip roast.
Round Tip Steak: A steak cut from the untrimmed round tip roast.
Rump Roast: Cut from the bottom round. When the bone is left in, it is called a standing rump roast.
Top Round Roast: A lean and fairly tender cut as compared to the other cuts from the round.
Cook with moist heat or roast, as long as the meat is not overcooked.