Beef · Round
Top Round Steak
A lean, boneless steak from the inside round. Best marinated, braised, or sliced thin for quick cooking.
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| Animal | Beef |
|---|---|
| Section | Round |
| Bone | Boneless |
| Tenderness | Medium |
| Also called | inside round steak, round steak |
Best ways to cook it
- Braise
- Pan-sear
- Grill
- Stir-fry
About this cut
What it is and how to use it
Top round steaks are sliced from the inside of the hind leg. They are lean and mildly flavored with a bit of chew. They respond well to marinades, tenderizing, or slow cooking. They are used for London broil, Swiss steak, chicken-fried steak, stir-fries, and fajitas. Thin slices cook fast, and thick slices take well to a marinade.
Cook’s tipMarinate or tenderize first, cook to at least 145°F, rest three minutes, and slice thin across the grain.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours