Beef
Top Round Steak
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.
Oh no! You’ve hit the dreaded paywall!Try Studio Pass to access ALL the great stuff on ChefSteps.
- All the recipes and videos! (We have hundreds of amazing recipes, add new ones every week.)
- Discounts at the ChefSteps store on ingredients, equipment, and more.
- Tons of classes (because real cooks have knife skills and know how to make a leaf in their cappuccino foam.)
- Behind-the-scenes videos of Kitchen Trials and experiments gone wrong.
- The weekly newsletter including exclusive tips just for Studio Pass readers.
- Our infamous scaling tool, which lets you enter the amount of any ingredient you have and automatically adjusts all measurements to dial in your exact serving size.
Developed by team of passionate people which included:
Video & Writing
Rick Wallace
Canh Nguyen
Tyler Coray
Eliza Summerlin
Project Development
Nick Gavin
Huy Nguyen
Luke Clum