Protein Food
Top Round
About This Entry
Top round is a lean leg cut often roasted or sliced thin for sandwiches. Its low fat content means tannic reds can taste harsh unless the meat is served with sauce, marinade, or moderate doneness with resting.
Beginner Guide
Top round is sometimes labeled London broil in US markets, though that name applies to several lean cuts. Best served medium-rare and sliced against the grain.
FAQ
- What is Top Round?
- Top round is sometimes labeled London broil in US markets, though that name applies to several lean cuts.
- How should Top Round be cooked for best results?
- Lean cuts benefit from medium-rare to medium doneness, resting before slice, and slicing against the grain — avoid overcooking which dries the meat and makes tannic wines taste harsh.
At a Glance
Group
Beef
Classification
Animal Protein Foods
Scientific name
Bos taurus
Scientific Classification
- Display name
- Top Round
- Classification
- Animal Protein Foods
- Group
- Beef
- Scientific name
- Bos taurus
Taxonomy
- Cut type
- roast
- Anatomical cut
- round
- Bone state
- boneless
- Processing state
- fresh
- Fat content
- lean
- Primary cooking methods
- roast, braise
- Recommended doneness
- medium rare, medium