The Top Round Roast comes from the upper part of the rear leg (the round) of the cow. It is a lean, moderately tough cut with very little marbling, which makes it more affordable than premium roasts. Because it’s naturally lean, it benefits from slow, moist-heat cooking methods like roasting at low temperature, braising, or using in the slow cooker to keep it tender and juicy.

This cut is often sliced thin for roast beef sandwiches, deli-style beef, or carved for hearty family meals. While not as rich as rib or chuck cuts, the top round delivers a classic beefy flavor at great value.