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The top round steak is cut from the upper thigh of the hindquarters of the beef cow. It’s the same as the roast but thinner (like a steak).
Top round is often sold in supermarkets as London Broil, which is not an actual cut of beef but a method for cooking cuts like it. Top round steak can be braised, roasted, stewed, or cooked in a slow cooker. Low and slow is the key and when done right, it can be cut with and fall apart with your fork. This cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness. Keeping the meat submerged in liquid throughout the cooking process is essential for moisture. Remember to keep the heat low and cook it slowly to prevent the meat from overcooking and getting too tough. Dry roasting at low temperatures is one of the best options for preparing a roast. It will melt the collagen and connective tissue, leaving it tender and juicy.
As with all the beef we offer, it has zero artificial preservatives, is pasture-raised, dry-aged, and we never use hormones, steroids, or antibiotics. We treat our cattle ethically. When you purchase from us, you know you are getting quality products so you can buy with confidence knowing that you are getting the best meat we have to offer.