Removed correctly and carefully trimmed, the Round can be presented either whole or split. At it's absolute best when split & denvered.
This cut goes under several names: Round, Thick Flank, Knuckle, Nut...
For simplicity we will be calling it The Round.
The Round is definitely one of the choice cuts of the carcass. A very flexible piece for use in the kitchen, a clear winner when trimmed and denvered, it ticks all the boxes: