Round large cut of meat or fish?

Please provide me with more information! I need to know what kind of meat or fish you're working with to give you a helpful answer. For example:

* What kind of meat or fish is it? (e.g., beef, chicken, salmon, tuna)

* What is the specific cut of meat or fish? (e.g., ribeye steak, chicken breast, fillet of salmon)

* What is the size of the cut? (e.g., 1 pound, 2 pounds, 3 pounds)

* How are you planning to cook it? (e.g., grilling, roasting, pan-frying)

Once I have this information, I can give you specific advice on how to round the meat or fish for your specific needs.