The top round is lean and very flavorful, but lacks fat and marbleizing throughout. Also called inside round, because it comes from the inside of the leg, top round is a good cut for roasting slowly at a low temperature.

The top round is lean and very flavorful, but lacks fat and marbleizing throughout. Also called inside round, because it comes from the inside of the leg, top round is a good cut for roasting slowly at a low temperature.