The Round is a group of magnificent muscles that powers the animal through the hind legs. While it possesses intramuscular marbling, it is leaner than the Chuck and not as tender but has a distinctive rich beefy flavor. These muscles are quite large and require special portion sizing and cooking techniques to capture its potential.
Sirloin Tip Roast should be called the Round Tip Roast but some marketing man of ill repute commandeered the sirloin name. This cut has nothing to do with the Sirloin. It is part of the Round or Rump of the Wagyu. It is a very large muscle, rich in flavor, firm in texture and best prepared by roasting or wet cooking applications like braising and sous-vide. The Wagyu has two at about 8 ½ lbs each.
Top Round is a large group of muscles. In its entirety, it is best braised or roasted. The Wagyu has two at approximately 2 lbs. each. The separation and trimming of this muscle group yields four different cuts.
Santa Fe is great for grilling, sautéing, or stir fry. It is popular for fajitas, London Broil, and stir fry. The Wagyu has two of these at approx. 3 lbs each.
San Antonio can be used for the same purposes. Two at about two lbs each in each Wagyu.
Tucson is prepared the same as the Santa Fe and San Antonio. Weight is also the same.
Round Petite Tender It is great to cut into medallions for sautéing or grilling. Extremely tender and quite flavorful. The Wagyu has two cuts of about 2 ½ lbs each.
Center Eye of Round is great for grilling, a little firmer so best served sliced. It is excellent for charcuterie, bresaola, sous-vide cooking as well as turning into pastrami. There are two of about four pounds each.
Round Rump Roast is best prepared roasted or braised to develop its tenderness and is a great cut to be wet cured for corned beef or pastrami, also for artisan sausages. The Wagyu has two at 2 ½ lbs each.
Outside Round Flat produces the Western Tip and Western Griller. This is a great, super lean cut for grilling and slicing for presentation. It can also be braised for stews and ragouts. This cut is also great for wet curing for corned beef, pastrami and roast beef. The Wagyu has two at about 8 lbs each.
Heel produces two cuts:
Merlot Cut has less connective tissue, is super silky when braised but can be grilled and sliced very thin for presentation. The Wagyu has two at about 2 ¾ lbs each.
Braison Cut is the smaller, firmer muscle from the heel. It must be braised to develop its silky tenderness. The Wagyu has two at about 1 ½ lbs each.
Bone-in Hind Shank is similar to the front shank but yields more meat. Each Wagyu yields six approximately 1 lb bone-in Osso Bucco style cuts.
