ROUND STEAK is divided into 3 different sections: (A) the top round; (B) the bottom round; and (C) the eye of round, which is part of the bottom round. Because the three parts are so different, markets usually divide them and price them differently. You can save yourself some money by buying whole round and cutting it up. This is simple to do because the round steak has natural seams and if you follow them exactly, the meats will cut apart easily. Each section varies in tenderness and requires different methods of cooking.
 
The TOP ROUND, consisting of one large muscle above the bone is more tender and can be oven broiled or pan broiled in the U.S.D.A. Prime and Choice grades, or used for braised dishes.
 
The BOTTOM ROUND, consisting of two smaller muscles below the bone, is not as tender as the top round. The bottom round tastes best when cooked with moist heat in all grades. 
 
The smaller muscle of the bottom round is often separated and sold as EYE OF ROUND. Eye of round is also a less tender cut, but when sliced thin, U.S.D.A. Prime and Choice grades can be pan broiled.
 
Although the three sections vary in tenderness, they are all high in nutrition.
 
The TOP ROUND is best when it is about 1 ½ inches thick and marinated overnight in your favorite tenderizer or marinade. Score about 1 inch cuts diagonally on the meat so it can easily absorb the marinade. Turn once or twice.
 
The BOTTOM ROUND is best when cooked slowly in a liquid such as tomato sauce or some kind of soup. Bottom round is sometimes referred to as Swiss Steak, suggesting that this is the best way to prepare it. It can also be roasted, used in stew or beef burgundy.
 
EYE OF ROUND steaks are usually cut into thin round pieces and called breakfast steaks, minute steaks, or cube steaks. You need to gently tenderize them with a meat mallet. Cook them quickly so as to not overcook. A simple and good way to cook them is to flour and brown in skillet. It doesn’t take long because they are so thin.
 
Try looking for a nice whole round steak the next time you see them on sale. See how you can stretch the meat budget.