Top Round is the gentleman of the round family. It’s lean, relatively tender, and surprisingly willing to cooperate in the kitchen—like a Golden Retriever that also knows how to roast vegetables. Because it does less work during the cow’s lifetime (it’s more protected from impact), its fibers are shorter and softer.
This cut is your go-to for roast beef sandwiches that don’t make you feel like you’re chewing a leather shoe. Slice it thin against the grain, and you’ll be the hero of any deli platter. Surprising fact: Top Round is also known as “London Broil” in many stores, even though true London Broil is a cooking method, not a cut. But let’s not fight about that—just take the win.
If you forget the golden rule (slice against the grain), your Top Round will turn into a tragic ballet of chewy frustration. But fear not: a good marinade or a gentle low-and-slow roast will save your dinner date. Pro tip: Give it a quick sear, then finish it in the oven at 325°F until it hits 135°F internal—that’s medium-rare heaven.
