Description
The top round (also known as the inside round) includes five muscles: the gracilis, adductor, semimembranosus, pectineus, and sartorius muscles. These muscles are located near the hip joint and help control the animal’s leg. All of these muscles are included in these steaks. They tend to be very large with a thick fat cap filled with a lot of connective tissue. These steaks will sometimes be labeled as top round roasts or as London Broil.