Description

The top round is a fairly versatile cut that ranges toward the leaner side while retaining some good marbling. As a roast, it prefers to be cooked in the oven at 250⁰F for 30-40 minutes per lb and is phenomenal when seasoned with our house rub. It also makes spectacular jerky especially when using one of our excellent jerky marinades. Our butchers will happily slice it for jerky or cut the roast to whatever size you may need.