Flavor: Bottom Round wins, hands down. More marbling, more connective tissue, more of that “beefy” punch. Top Round is a bit one-note unless you season it heavily.
Tenderness: Top Round wins, but only by a nose. Cook both correctly, and Top Round is softer at the start. Cook them both wrong, and they’re equal in misery.
Price: They’re usually the same, within a dime or two. The butcher is basically daring you to make the wrong choice.
What is Top Round Roast exactly & how to cook it
