Top Round Steak

Top Round Steak — Lean Value, Handled Right.

Top round is one of the leanest, most affordable cuts on the animal, and with a little know-how it eats far above its price. It comes from the round — the well-worked hindquarter — so it's lean and firm, the classic choice for a marinated London broil.

Ours is grain-finished Angus from our Indiana pastures, which gives this lean cut more depth than most round steaks. The key is not to overwork it: because there's little fat, it likes a marinade and a careful cook.

Marinate it, sear or grill hot and fast, and stop at medium-rare — then slice as thin as you can across the grain. Thin slicing is what makes a lean cut like this tender. Great for fajitas, sandwiches, stir-fry, or a classic broil.

Intentionally raised. For those who believe in better.