Beef · Round
Top Round Roast
A lean, economical roast from the inside of the round. Good for oven roasting and slicing thin.
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| Animal | Beef |
|---|---|
| Section | Round |
| Bone | Boneless |
| Tenderness | Medium |
| Also called | inside round roast |
Best ways to cook it
- Roast
- Braise
- Slow cook
About this cut
What it is and how to use it
Top round, also called inside round, is a large, lean muscle on the inside of the hind leg. It has a fine grain, a mild beef flavor, and very little fat. It is tender enough to roast but is best cooked to medium and sliced thin across the grain. It is a popular roast for deli-style roast beef or for braising when you want it well done.
Cook’s tipRoast to at least 145°F, rest, and slice thin across the grain. Don't overcook, as lean roasts turn dry and tough.
Read moreVeal Cuts Guide: Primals, Chops & Osso Buco
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5154 St. Rose Church Rd
Sims, NC 27880
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| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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