The round of beef is a highly valued cut of meat, known for its cylindrical shape and its location at the back of the animal, on the outer back legs. This cut belongs to the First A category and is characterized by its low-fat content and few visible nerves. While the weight may vary slightly due to the handling of fresh products, it is estimated to weigh between 2.5 and 3 kg. For these reasons, the round is more tender and juicier than other cuts from the same area, such as the eye round.