Description
The top round is the upper inner thigh of the animal. It is made up of five muscles, the semimembranosus, the adductor, the gracilis, the pectineus, and the sartorius. “Cap off” refers to the removal of three smaller muscles (gracilis, pectineus, and sartorius) that are separated along natural seams. A skilled butcher understands the individual value of these muscles and will sell them separately. Larger grocery stores will tend to grind these muscles into hamburger.