Our Top Rounds are fabricated cap off so they are ready to roast whole, dice for stewing applications, or slice into cutlets for your favorite saute application.
 
The economical top round cut is also very versatile. While it can be cut into steaks (called top round steaks or round steaks), it works extremely well in moist heat applications like stews, pot-roasts, and braised dishes. The Japanese often slice the top round extremely thin for use in simmered dishes like sukiyaki and shabu-shabu. It takes marinades well and can also be cooked whole for roast beef.