Steaks can be cut from the top round (“round steaks”) and offered as an extremely affordable option, but they won’t be as tender as those from most other cuts. This cut is best slow cooked (roasted for roast beef or braised as stew or pot roast). In Japan the top round is very thinly shaved for sukiyaki & shabu shabu, dishes where it’s cooked at the table by being briefly submerged in hot broth or water.