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The round is the large, lean primal cut of beef (Bos taurus) taken from the hindquarter — the rump, hip and hind leg of the animal. Known as topside, silverside and rump in British and Commonwealth butchery, it is a workhorse of the kitchen: the classic source of roast beef, deli roast beef and cold cuts, corned beef, jerky and thin-sliced beef for stir-fries.