Top Round Steak

Top Round Steak

How To Cook Top Round

Region| Top Round Steak originates from the hind leg or Round primal. The main ingredient for down-home dishes like Swiss Steak, London Broil and slow-cooker stroganoff, the Top Round Steak is a traditional cut that loves being transformed into something else.

Preparation | Top Round Steak was made to be modified, so break out the marinade, dust off your tenderizer, and block off your calendar for some savory slow cooking. This is a lean cut that will benefit from seasoning and a little tough love.

Cooking Tips | This cut performs best when cooked low and slow. Braising on the stove, pressure or slow cooking are going to be your best methods for success. Be sure to steer clear of dry heat methods, you’ll want to cook with some degree of moisture. Searing Top Round Steak is essential for building flavor. This can be done first to start layering a new profile, or you can utilize a reverse sear method to achieve a crisp texture. Allow it to rest for at least 10 minutes and aim for 140-155 degrees for medium-rare to medium. Slicing across the muscle grain is crucial for obtaining the best texture — the thinner you slice this, the happier you’ll be.

Why We Love It | Top Round Steak is a lean, economical cut that loves a kicky makeover. After a good soak in a marinade and/or a low-and-slow cooking environment, you can make everything from a veggie-packed braciole to the all-American Chicken Fried Steak — and several of these bad boys would make great jerky. Whatever end-game you have in mind, Top Round Steak makes for some good, beefy comfort food.

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Hutterian Farm

Black angus
Pasture-raised, grain-finished
Reardan, WA
No unnecessary antibiotics
Black angus • Pasture-raised, grain-finished
Reardan, WA
No unnecessary antibiotics • Hormone-free
The Spokane Hutterian Brethren are true believers in the importance of soil health, not only for what goes on below ground, but for what happens above ground, too. A no-till method of planting ensures fungal networks stay intact, sequestering carbon on the one hand, and making the homegrown peas and corn (what the cows are finished on) even more nutritious on the other. The result is beautifully marbled, sweet, and mellow-flavored beef that's famous in Washington state for how tasty it is.

Frozen at peak freshness, your vacuum-sealed meat arrives in our cutting-edge, biodegradable, recyclable packaging.

I'm so happy that you guys created this and that I found it. It is such an easy way to get amazing quality beef and the prices are great. Plus I'm trying some cuts that I never would have otherwise.

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