Top (Inside) Round
Also Known As: Beef Round, Top (Inside); Inside Round
Given the name “Top” because anatomically it is located directly above the Bottom Round and the Eye of Round in the Round primal.
Where This Cut Comes From:
Round Primal | Primal Cut
Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.
Explore This PrimalCuts From This Subprimal
Top Round Roast
A lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain.
Top Round Steak
Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.
Top (Inside) Round Cap
Thin, lean muscle that covers the Top Round. Can be used as an alternative to Skirt or Flank Steaks. Benefits from tenderization.
Top (Inside) Round, Cap-Off
Thin, lean muscle that covers the Top Round. Can be used as an alternative to Skirt or Flank Steaks. Benefits from tenderization.
Top (Inside) Round, Front Side Muscle (IM)
Small, lean, fairly tender muscle often removed from the front side of the Top Round.
 Round, Front Side Steak_1169C_DSC_2098.psd?keep=c&u=7fueml)
Top (Inside) Round Front Side Steak
A simple, lean cut for a lighter steak experience. Marinate and grill quickly over high heat.
Santa Fe Steak
Steak cut from the thin, lean muscle that covers the Top Round. Can be used as an alternative to Skirt or Flank Steaks. Benefits from tenderization.
Top Round Steak, Cap Off
Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.
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