The Leg

The leg provides us with various muscles, including the bottom round and top round. While these two cuts are tempting to the eye—they are nicely shaped—they are too lean for braising and too tough to serve as you would prime rib, in thick meaty slices. Cuts from the round can be roasted and then thinly sliced for sandwiches, but if you want to serve an elegant roast that you can carve at the table, avoid the round. Some people like the round for hamburger meat because it is so lean, but the fattier chuck produces a tastier burger. Beware of the eye of the round, which looks almost identical to a tenderloin but is tough as nails; it’s suitable for slicing thin and using in sandwiches or for grinding into ground round.