Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling.

Round steak is commonly marinated when grilled, and prepared with slow moist-heat methods indoors such as braising, to tenderize the meat and maintain moisture.

The cut is typically sliced thin for serving, and is popular as jerky.

[citation needed] The rump cover or picanha, with its thick layer of accompanying fat, is highly esteemed in many South American countries, particularly Brazil and Argentina, but is rarely found elsewhere.

New Zealand cuts also use these terms (or sometimes "outside round" for silverside).