Beef Top Round

Beef top round is a lean, boneless cut from the inside of the hind leg of the cow. It is deep ruby red with a tight, relatively coarse grain and mild beefy flavor, becoming firm and dry if overcooked. Cooks often marinate it, then sear and roast, braise, or slice thin across the grain for sandwiches; common retail forms include steaks, roasts, and thin-sliced cuts.\n\nModern North American butchery popularized the "top round" name, while "inside round" is common in the UK and Canada. It appears in deli roast beef, London broil-style preparations, and economical home roasts across the United States.