Top Round Roast

Description

Our dry-aged grass-fed top round roast comes from cattle raised on pasture here in Scottsville, Virginia. Top round is cut from the rear leg of the cow, and it’s one of those versatile roasts that can do a lot of heavy lifting in your kitchen.

What Makes It Special:

Top round is a lean, hardworking muscle, which means it’s got great beefy flavor but needs the right cooking method to make it tender. It’s more affordable than premium roasts but still delivers excellent results when you cook it right.

This is the roast for Sunday dinners, meal prep, and feeding a crowd without breaking the bank.

Why Our Top Round Roast is Different:

Our cattle spend their lives on pasture eating grass—no feedlot, no grain finishing, no weird chemicals. All our beef is dry-aged, which concentrates the flavor and makes the meat more tender.

Grass-fed beef has a cleaner, more complex flavor than conventional beef. It’s leaner and higher in omega-3s, CLA, and vitamins. The meat is processed at USDA facilities using air-chilling methods, so you’re getting pure beef without water or additives.

How to Use Top Round Roast:

• Pot Roast: Braise low and slow with vegetables and broth for fall-apart tender results
• Slow Cooker: Set it and forget it—perfect for busy weeknights
• Roast Beef: Roast at low temperature, then slice thin for sandwiches
• Pressure Cooker: Cut cooking time way down while still getting tender meat
• Stew Meat: Cube it for beef stew or chili
• Jerky: Slice thin and dehydrate for homemade beef jerky

Cooking Tips:

Top round is lean, so it benefits from moist cooking methods. For pot roast, brown it first, then braise at 300°F for 3-4 hours until fork-tender. For roast beef, cook at 250°F to an internal temperature of 125-130°F for medium-rare, then let it rest and slice thin against the grain.

Don’t rush it—low and slow is your friend with this cut. A meat thermometer is your best tool.

Our Promise:

If it’s not good enough for our family’s table, we won’t put it out there for yours. We raise our cattle with care, process them at USDA-inspected facilities, and stand behind every cut we sell.

Questions about cooking top round roast or want recipe ideas? Just reach out—we’re happy to help.