Grassfed Top Round Roast

The deli counter roast beef cut, before anyone else gets to it.

Top round is cut from the inside of the hind leg. Lean, less marbled than the roasts off the shoulder, and firm in texture, with a deep beefy flavor that comes through clean because there is little fat in the way. This is the cut most roast beef at a deli counter starts out as. You get an average 2 lb roast, vacuum-sealed and frozen.

Why You'll Love It:

• Deep, Beefy Flavor: Lean cuts carry pure beef taste with nothing muddying it.
• Firm Texture: Holds a shape under the knife, which is what makes thin slicing possible.
• Three Ways to Use It: Roast it whole, cube it for stew, or slice it thin for jerky.
• Heritage Breed: Pineywoods cattle, naturally adapted and slow grown, one of only five American breeds in the Slow Food Ark of Taste.
• Regeneratively Raised: Rotational grazing and intensive pasture management across the whole herd.

How to Cook:

• Thaw: Overnight in the refrigerator, then let it sit out 30 minutes before it goes in.
• Roast Low: 250°F until the center reads 130°F. High heat ruins this cut and there is no fixing it after.
• Rest: Twenty minutes under foil. Then chill it completely if sandwiches are the plan.
• Slice Paper Thin: Across the grain, as thin as your knife allows. This is the whole game on top round.
• Or Braise It: Cube it and cook covered in liquid at 300°F for 2.5 hours for stew instead of slices.

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