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The beef top round roast is cut from the upper thigh of the hindquarters of the 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 roast 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 at Drover Hill Farm, it has zero artificial preservatives, is pasture-raised, dry-aged, and they never use hormones, steroids, or antibiotics. They treat their cattle ethically. When you purchase from them, you can feel confident that you're getting the best meat they have to offer.
Steaks sold by the pound. Average cut is 3lbs
Please note that the cost of this item varies by weight. You may receive a second charge to adjust for the difference between the amount you were already charged and the corrected cost.