Top Round
Top round is a lean beef roast cut from the inner thigh of the round primal. It is the most tender of the round-primal subprimals but still leaner and chewier than any loin or rib cut. Top round is the workhorse cut for deli roast beef, slow-roasted whole beef sandwiches, and lean home roasts. In Canada it is "inside round"; in the UK it is "topside".
Top round is a lean beef roast cut from the inner thigh of the round primal. It is the most tender of the round-primal subprimals but still leaner and chewier than any loin or rib cut. Top round is the workhorse cut for deli roast beef, slow-roasted whole beef sandwiches, and lean home roasts. In Canada it is "inside round"; in the UK it is "topside".
The round primal is the rear leg of the steer, divided into top round (semimembranosus, inner thigh), bottom round (biceps femoris and semitendinosus, outer thigh), and eye of round (semitendinosus tip). Top round is the most uniform muscle of the three and the easiest to roast cleanly. The trade-off for that uniformity is leanness, top round has very little intramuscular fat and dries out fast past medium.
Most US top round goes into deli roast beef, sliced wafer-thin to mask the inherent chew. Whole-roasted at home it is best at medium-rare and sliced very thin against the grain; thicker slicing or higher cook temperatures expose the leanness. London broil in the US can refer to top round or flank steak depending on the region, the cooking method (high-heat broil, then thin-slice) is what defines London broil more than the cut.
Also known as: Top round roast, Top round steak, London broil (US, ambiguous), Inside round (Canada), Topside (UK).
What good quality looks like
- A large, single, uniform muscle with a smooth surface and no visible seams running through
- Very little intramuscular marbling, this is normal for the cut
- Bright cherry-red lean color, slightly darker than loin cuts
- A thin fat cap on one face, often trimmed away
- Tight, fine grain visible in cross-section
How to cook it
- Roast low and slow (95-120°C / 200-250°F) to internal 52-54°C / 125-130°F for medium-rare, never past 60°C / 140°F
- Slice as thin as possible against the grain, this matters more than any cooking technique
- For London broil-style: high-heat broil or grill, internal 50-52°C / 122-125°F, rest, slice paper-thin
- Marinades penetrate well because of the lean structure, useful for boosting flavor
Frequently asked
What is the difference between top round and bottom round?
Top round (inner thigh, semimembranosus) is the more tender of the two and the better roasting cut. Bottom round (outer thigh) has more connective tissue and is better suited to braising or grinding. Both are lean.
Is London broil the same as top round?
Sometimes. "London broil" is a cooking method (high-heat sear or broil, then thin-slice against the grain), not a single cut. In the eastern US it usually means flank steak prepared this way; in other regions it means top round. The label on the package tells you which.
Why is top round chewy?
The round primal is the rear leg, the most-worked muscle on the carcass. More work means more developed connective tissue and less intramuscular fat. Slicing thin and cooking to medium-rare are how you compensate. Past medium, the chew becomes much worse.
How can I tell if a top round is high quality from a photo?
Look for a single uniform muscle (no visible seams), bright cherry-red lean, fine tight grain, and a clean trimmed surface. Marbling is not the right signal here, top round has very little intramuscular fat regardless of grade.