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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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Thistle Creek Farms

Angus-hereford
Grass-fed, grass-finished
Tyrone, PA
No unnecessary antibiotics
Hormone-free
Angus-hereford • Grass-fed, grass-finished
Tyrone, PA
No unnecessary antibiotics • Hormone-free
Rancher George Lake is building delicious beef from the soil up. When he returned from the Marine Corps more than 30 years ago, he knew that bringing earthworms back to his depleted land was key to having a farm sustainable over the long term. It worked -- he now produces grass-finished beef favored by chefs at New York City's five-star restaurants.

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