Ground rounds, typically referring to a cut of beef from the round primal cut, can also be referred to as bottom round, rump roast, or eye round steak. These terms are commonly used in the United States but in other countries, different cuts from the same area are popular. For example, in the United Kingdom, it is referred to as topside. In Australia and New Zealand, it is called silverside or beef silverside. Wherever you go, this cut of meat is versatile and relatively inexpensive, making it a popular choice for many dishes, from pot roasts to stews to stir-fries. Choosing the right cooking method and seasoning can make all the difference in the succulence and flavor of the dish.