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:

  • superior tenderness 
  • delicate game flavour
  • fine grain texture
  • natural deep red colour
  • chef friendly portion size