Round

1. A primal cut of beef located in the rear portion of the carcass, which includes the rump and the upper leg. Most of the cuts from the round are very lean and lack marbling, resulting in meat that is a bit tough, but inexpensively priced. Proper methods of preparation and cooking can make the meat adequately tender and juicy. Most round cuts benefit from moist heat cooking methods, such as braising or stewing, but some cuts can be oven roasted if they are of the highest quality.

2. In baking, a portion of yeast dough that has been shaped into a ball. Shaping the ball helps stretch and relax the gluten to create even rising and a loaf with a smooth crust.