Everything You Need to Know About Top Round Steaks

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Top round, often known as nearly roast beef, is a lean cut of beef with a mild taste.

Top round is derived from the piece of flesh from which roast beef is made, thus the term nearly roast beef.

Top round is a great option for any occasion since it is lean yet tasty and inexpensive.

What Is Top Round?

Top round is a beef cut derived from the animal’s hind leg.It is a subprimal of the beef round primal.

The term “top round round” comes from the fact that it is placed above the bottom round.

Beef round is made up of the animal’s leg and bottom muscles. As you can expect, these muscles are constantly utilized.

As a result, the meat from this area is very lean and rough. As a result, top round is affordable.

Top round is not less tasty than other cuts of beef because it is tough and economical.

Top round is a versatile cut that may be made into steaks, roast meat, or ground beef.

If the top round is correctly prepared, it may be a soft, tasty cut of meat.

Top Round Name Variations 

There are numerous cuts in the beef round primal, including the top, inner, and top round. As a consequence, the top round is known by several different names.

You may see top round labeled as London broil.

The name London broil comes from the fact that broiling is the favored way of cooking for this lean cut of beef.

Top round is also known as beef round since it is the source of the cut.

Because it is placed within the thigh, the top round is also known as the inner round.

Top round steaks are also advertised as family steaks since they are one of the most economical steaks used to prepare family dinners.

What’s the Difference Between Sirloin and Top Round?

Though the taste of top round steak is believed to be similar to that of sirloin, they are not the same.

The only thing both cuts have in common is that they are both made into steaks and roasts.

Round cuts are those that start in the animal’s back leg.This zone extends from the animal’s rump to its ankle.

Furthermore, top round is just one of the six cuts that the round may be constructed into.

Top round is more sensitive than bottom round, eye of round, and sirloin tip because it is the inner muscle of the leg.

Sirloin, on the other hand, falls between two subprimals: short loin and round loin.Furthermore, sirloin is more tender than top round.

Sirloin and top round are both often sliced into steaks or roasts.

What Dishes Pair Well With Top Round Steak?

Because top rounds contain just trace quantities of fat, wet cooking techniques assist sustain moisture levels.

Because top round steak is a harder cut of beef, it works well in liquid-based meals like beef stew or chili, carnitas, or any braised dish.

Hot Tip
Top round can also be roasted or processed into ground beef to make burgers.

What Does Top Round Taste Like?

Top round is an underappreciated beef cut. Top round is equivalent to sirloin steak when braised or roasted at a low temperature and sliced thinly.

However, if not cooked properly at low temperatures, it might become chewy.

How Much Does Top Round Cost

Top round is one of the most popular beef cuts since it enables you to serve your whole family without sacrificing taste.

This flexible cut costs around $6.99 $7.49 per pound.However, the cost is determined by where you reside.

How To Buy Top Round 

Despite the fact that many places promise to carry the greatest, freshest meat, this is not always the case.

Some meat should be avoided entirely rather than bought because of its look.

If you come across a beef cut with a crimson exterior known as the bloom while looking for top round, buy it.

The bloom demonstrates that it was not just vacuum-sealed in a container but came into touch with air.

Furthermore, confirm that the top round is hard and cold, and that its wrapping is free of holes or rips.

Take note of the expiration date and the fact that it may be offered under numerous brands.

Where To Buy Top Round

Top round, unlike other cuts of beef, is widely available at grocery shops.

Top round is easy to find, whether at a grocery store, a specialist butcher shop, or online.

Online meat marketplaces may seem to be a risky alternative, but they are not.Quality online meat merchants provide you realistic photographs of what you’ll get if you buy.Furthermore, quality grading methods are often used by online meat suppliers.

These grading systems give customers with additional assurance that the meat satisfies environmental and ethical criteria.

You may also create a budget using the information provided.

Once you’ve found the ideal top round, place your purchase and wait for it to arrive at your door.

Although internet suppliers are less expensive than traditional butchers and grocery shops, they are restricted in the number of cuts they maintain in stock.

Once you’ve decided what you want, you place your order and wait for it to come at your door, vacuum-packed and freshly frozen.

Top Round Steaks Substitutes

Although top round steaks are frequently accessible, there is no need to worry if you can’t locate them.

Flank steak is a great replacement.Top round and flank steaks are both lean.

Furthermore, they are ideal for marinating, but their taste is diverse enough to stand alone.

Top Round Steak Variations 

The easiest way to use top round is to slice it thinly for sandwiches.

You may also add flavor to the steak by sautéing it with onions, bell peppers, mushrooms, and sun-dried tomatoes before putting it on a toasted sub bun with cheese.

You may also put it over a warm tortilla to add even more flavor.

How To Store Top Round 

Top round, like any other cut of beef, is extremely simple to preserve. Place your top round on a baking sheet with a rim.

To prevent cross-contamination, place the top round on its own shelf.Top round should only be kept in the fridge for 3-4 days.

Top round may be frozen as well. It may be advisable to take it out of its original packing and vacuum-seal your top round.

Top round may alternatively be wrapped in butcher paper or plastic wrap and placed in a freezer-safe resealable bag.

Top round can be frozen for up to 4 months.

Allow cooked top round to cool to room temperature before storing.

Cooked top round may be stored in an airtight container in the fridge for up to 3 days.

Hot Tip
When reheating top round, make sure it is heated to 165°F.

How To Cook Top Round

Because top round is slender, it is extremely easy to overcook. Overcooking the top round will cause it to dry out.

As a result, you must take a few additional precautions to ensure that your top round does not dry out.

If you’re using top round steaks, it’s a good idea to season them ahead of time and keep them in the fridge.

Salt will draw moisture from the top round steak, leaving a dry surface ideal for searing.

You may also marinade your steaks to increase their tenderness. Pounding top round steaks with a meat mallet is another technique to tenderize them.

Because the Swiss steak will be cooked in a marinade, this approach is ideal.

Slow Cooking 

Slow cooking is a favorite way of cooking for top round for good reason.

Cooking the top round at a low temperature lets it to reach the ideal medium-rare temperature.

Cooking the top round to medium-rare helps to keep the meat tender.


As previously said, top round may be cut into steaks. Top round steaks are ideal for grilling despite being a harder cut of meat.

You should, however, seek for a thicker top round steak.

Thicker top round steaks may be marinated and immediately cooked over direct fire.

Cut the top round steak into thin slices against the grain for a delicate cut of meat.


For top round, smoking is an effective approach. Set your smoker at 225F-250F.

Once the smoker has preheated, place your round roast in it and cook for 2-3 hours, or more if it is bigger than a 3-pound roast.

When the top round reaches a medium-rare temperature, take it from the smoker and let it rest for 15-20 minutes before cutting it into thin slices.

Roasting and Grilling 

This technique combines roasting and grilling without the use of an oven.

The key to attaining this hybrid approach is to use indirect heat, which essentially involves dividing your grill into two heat zones.

This procedure is simpler to do using a gas grill. Simply turn on one burner and heat your grill to 300 degrees Fahrenheit.

Cook the top round roast away from the direct heat on the other side of the grill.

That is not an issue if you have a charcoal barbecue! Simply put your coals on one side of the grill and heat it to 300 degrees Fahrenheit.

On the other side of the grill, cook the top round roast.

Maintain a temperature of 300F on your grill, whether it is charcoal, gas, or pellet.

To be honest, utilizing a gas grill makes it easy to control the temperature.

The air vents and a dome thermometer on the grill will assist you in maintaining a consistent temperature.

It takes roughly an hour and a half to cook a 3-pound top round roast to medium-rare.

You may also use a probe thermometer and remove the roast when it reaches 125F. Rest the top round roast for 20-30 minutes.

Hot Tip
Make sure you slice your top round into thin slices. This way, you can use your roasted op round to make delicious roast beef sandwiches.

Additional Tips for Grilling Top Round Steak

Flare-up means fat, so trim the layer of fat around the edge of your steaks.

Furthermore, reducing the fat facilitates consistent cooking and decreases the chewiness of the steak.

eliminating the surface layer of fat is beneficial, but eliminating the marbling is not.

As the steak cooks, the marbling melts, increasing the taste and softness.

If you’re marinating top round steaks, add savory seasonings like garlic or spices and chill them for at least 4 hours or overnight.

Additionally, flip the steaks every 2-3 hours to ensure that the marinade is incorporated into every inch of the meat.

When grilling, never use flimsy tongs, and never puncture your steaks with a fork.

A fork will let the valuable fluids you fought so hard to conserve escape. Turn the top round steaks over with a sturdy set of tongs.

Cook top round steaks to medium-rare.

While a medium steak may be served, any temperature over 145F will result in a tough, chewy meat.

Furthermore, undercook your steak by a few degrees.

The temperature of the top round steaks will increase while they rest, a phenomenon known as carry overcooking.

Final Thoughts 

To be honest, top round steak is not the most tender or well-known steak. It is neither a restaurant mainstay, nor is it a top competitor in the world of steak.

Top round, on the other hand, is by far one of the most versatile cuts of beef available on the market.

You will be able to prepare any cut of beef after you have mastered top round.


What is top round steak best for?

Typical Applications. Top Round steak is a lean cut of beef that is often used in homemade recipes such as beef carnitas, a chunky beef chili, or even a beef stew. Because it lacks natural fat to keep it moist, it works best in a saucy, liquid-based recipe. It’s also a lean cut of beef used for ground beef in burgers.

Is top round steak a good cut of meat?

Top round is one of the least costly cuts of beef since it is relatively lean and tough. Top round roast is a reasonably tasty cut for a low-cost cut. It may also be made into steaks that have been tenderized or marinated, although top round is usually roasted and cut for roast beef.

Is top round steak good for steak?

Top round, also known as inner round, is most often roasted whole and diced for roast beef, but the flesh is also constructed into steaks, yielding the most delicate steaks from this harder portion. This cut tastes best marinated and cooked at a temperature of 135°F to 145°F.

How do you cook top round so it’s tender?

Thickness: 4 in.
Sauté the celery, carrot, and onion in the drippings for 3-4 minutes, or until crisp-tender. Stir in the tomatoes and Worcestershire sauce to dislodge any browned pieces from the pan.
Bake at 325° for 1 hour, or until the meat is cooked.Directions
Trim meat; divide into two halves and flatten to 1 inch thick.

How do you cook round steak so it is tender?

Tenderizing the meat before cooking helps to break down the tough connective fibers. This, combined with low and slow cooking, can help tenderize this inexpensive cut of beef. Pounding round steak with a meat mallet or tenderizer is one of the simplest methods to tenderize it.

Why is my top round steak tough?

Round steaks are either tough or tender. Round steaks are tough and chewy because they originate from the hindquarters, where the muscles, tendons, ligaments, and cartilage undergo a lot of workout. It’s also a fairly lean cut of beef, which means it’s a touch flavorless.

What is beef round top round good for?

This slim cut originates from the inside of the back leg. It may be made into steaks with tenderization or marination, but it is most typically roasted and cut for Roast Beef.

What temperature do you cook top round steak?

Internal Temperatures of Top Round Steaks

Internal temperature should be 120-130 °F for uncommon. Internal temperature should be 130-135 °F for medium-rare. Internal temperature should be 135-145 °F for medium. Internal temperature should be 145-155 °F for medium-well.

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