Top Round: The Lean Cut for London Broil and Roast Beef

Top round is the most useful cut in the lean round primal, the one behind London broil, deli roast beef, and countless budget-friendly dinners. It is leaner and cheaper than the steaks of the loin and rib, and a little tougher, but cooked gently to a rosy medium-rare and sliced thin against the grain, it is tender enough and full of clean, honest beef flavor. For feeding a family or a crowd without spending much, the top round earns its keep.

Where it comes from

Top round comes from the inside of the beef round, the rear leg, and it is the most tender of the round cuts, since it does slightly less work than the outside of the leg. It is sold as a top round roast, as thick top round steaks often labeled London broil, and thin-sliced for deli beef and stir-fries. It is lean, with a fine grain and little marbling.

What it tastes like

Cleanly beefy and lean, with a firm texture and honest flavor. It lacks the marbling that makes the rib and loin rich, so its appeal is in tender, thin slices rather than melting richness. Cooked to a rosy medium-rare and sliced thin against the grain, it is genuinely satisfying, which is exactly why it is the classic cut for roast beef and London broil, where thin slicing is part of the plan.

How to cook top round

Gently for roasts, hot and fast for London broil, and never past medium-rare either way. For roast beef, roast a top round low and slow to an even 130F to 135F, rest it, and slice it thin against the grain. For London broil, marinate a thick top round steak, sear or broil it hard, pull it at medium-rare, and slice it thin on the bias. It also braises into a lean pot roast when you want it well done and tender. What it will not do is sear into a juicy steak like a ribeye, so do not try. We roast and sear in metal or cast iron, never plastic. Our roasting, reverse sear, and braising guides all apply.

Thin slicing against the grain is not optional with the top round; it is what makes a lean, firm cut eat tender. Marinate it for London broil, and keep every roast rosy.

Classic dishes to make

London broil, marinated top round grilled and sliced thin, is the everyday steak dinner it was made for. Roast beef, cooked rosy and shaved thin, fills sandwiches and Sunday plates. Thin-sliced top round goes into stir-fries, Philly-style sandwiches, and beef and broccoli. Braised, it makes a lean pot roast. It is the budget-friendly, feed-a-crowd cut.

Common mistakes

Overcooking is the number one error, since the lean top round dries fast, so pull roasts and London broil at medium-rare. Slicing thick or with the grain leaves it chewy, so slice thin across it. Skipping the marinade on London broil misses an easy chance to season and tenderize. And treating it like a marbled steak, expecting a juicy sear to well done, leads to disappointment.

How to buy it

Look for firm, bright red, lean meat with a fine grain and little marbling, which is normal. A top round roast is the pick for roast beef, and a thick top round steak for London broil. It is one of the cheaper cuts, good value for feeding many. Grass-fed beef suits its gentle methods. Ask your butcher or use our Find a Farmer directory.

Good substitutes

The bottom round is a slightly firmer cut from the same leg, good for roast beef too. The eye round is a leaner, neater roast. For a more forgiving pot roast, a chuck roast braises richer. For London broil or stir-fry, flank or sirloin also slice thin and work well.

Storage and leftovers

Keep raw top round well wrapped in the coldest part of the fridge and cook within three to five days, or freeze for several months. Roasted top round keeps three to four days and is best sliced thin and served cold, since reheating dries this lean cut. It makes excellent sandwiches and salads. Braised top round reheats gently in its sauce.

Nutrition

Top round is among the leanest beef cuts, high in protein and low in fat, with iron, zinc, and B vitamins. That leanness makes it a good everyday choice for those watching fat, as long as you cook it gently to keep it tender. A marinade or light sauce adds flavor without much fat, and thin slicing stretches it across a plate of vegetables and grains.

Frequently asked questions

Is London broil a cut of beef?

Not exactly. London broil is a method, usually applied to a marinated top round steak, grilled or broiled and sliced thin across the grain.

What temperature should a top round roast be?

Roast it to 130F to 135F for medium-rare and no further, then rest and slice thin. Past medium it dries out quickly.

What is the difference between top and bottom round?

Both come from the rear leg. The top round is a little more tender, good for London broil. The bottom round is firmer, best roasted rosy or braised.

Why is top round tough?

It is a lean, hard-working muscle with little marbling, so it turns tough if overcooked or sliced with the grain. Cook to medium-rare and slice thin across the grain.

What to serve with it

Roast beef wants horseradish, mustard, and crusty bread for sandwiches or roasted potatoes and gravy for dinner. London broil suits a chopped salad, grilled vegetables, or chimichurri. Because it is lean and mild, a punchy sauce or condiment does much of the work on the plate.

A note on marinating for London broil

London broil lives or dies by its marinade. Because the top round is lean and firm, a good marinade does double duty: it seasons the meat and its acid helps tenderize the surface. A classic mix of soy, garlic, oil, and a little acid from vinegar or citrus works beautifully, and a few hours or overnight makes a real difference. Do not go overboard on the acid or the time, though, since too long can turn the surface mushy while leaving the inside untouched. Pat the steak dry before it hits the heat so it sears rather than steams, cook it hot and fast to medium-rare, and slice it thin across the grain, which is what finally makes this lean cut eat tender.

Learn more

Back to the beef round guide and the Beef Meat Wiki. For a leaner round roast, see the eye round, or find good beef through Find a Farmer.