Grocery
Angus Beef Top Round Steak
What it is
This is a cut of beef derived from the top part of the round primal cut, which is located in the rear leg of the cow. Angus beef is a specific breed known for its marbling and flavor. Top round is a leaner cut compared to some other steak options, making it a good choice for those who prefer less fat. It has a firm texture and a beefy taste.
How people cook with it
Angus beef top round steak is versatile and can be prepared in several ways to bring out its best qualities.
- Sliced thinly for sandwiches
- Cubed for stews
- Marinated and grilled
- Pan-seared for a quick meal
When cooking top round steak, it is often beneficial to marinate it first to tenderize the meat and add flavor. For grilling or pan-searing, aim for a relatively short cooking time to prevent it from becoming tough, as it is a leaner cut. Slicing it thinly against the grain after cooking also helps to improve tenderness. It can also be braised or slow-cooked in liquid for dishes like pot roast or stew, which breaks down the connective tissues and makes it very tender.
How it differs from similar foods
Compared to cuts like ribeye or New York strip, top round is significantly leaner with less intramuscular fat (marbling). This means it has a firmer texture and a more pronounced beefy flavor that is less buttery. Its leanness requires careful cooking to maintain tenderness.
Who it is for
Home cooks looking for a leaner beef option for various preparations.
How to keep the rest
To store uncooked Angus beef top round steak, wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate it and use it within 3 to 5 days for optimal freshness. For longer storage, it can be frozen.