🥩 Featured Cut of the Week: Top Round (London Broil)
Lean, Affordable, & Built for Bold Flavor
If you’re looking for a cut that stretches your dollar without skimping on satisfaction, Top Round—often served as London Broil—is your new secret weapon. Cut from the rear leg of the steer (aka the round primal), this muscle does a lot of work. That means it’s lean and muscular, but when treated right, it rewards you with deep beefy flavor and slice-after-slice of satisfaction.
🧠The Butcher’s Breakdown
Top round is often confused with other lean cuts like eye of round or bottom round, but it holds a sweet spot:
More marbling than eye of round
More uniform shape than bottom round
Usually pre-cut into thick steaks or small roasts labeled “London Broil”
That “London Broil” name isn’t the cut itself—it’s a cooking method: marinate, broil or grill, and slice thin across the grain. That slicing is crucial—go against the grain to shorten the muscle fibers and unlock tenderness in this otherwise tough cut.
🔥 Why We Love It
✅ Budget-friendly – One of the best value steaks on the cow.
✅ Fast cooking – No need for low & slow; just a good sear and a careful eye.
✅ Takes on marinades like a champ – Soy, balsamic, garlic, mustard—bring the bold.
✅ Perfect for slicing – Sandwiches, salads, tacos, or classic meat-and-two sides.
✅ Lean protein – High in protein, low in fat = perfect for meal prep or lighter eating.
🧪 Pro Tips from the Pit
Marinate overnight – Acidity helps break down tight muscle fibers. Try soy sauce, garlic, Worcestershire, brown sugar, and olive oil.
Let it rest – After grilling or broiling, rest for 5–10 minutes before slicing. That keeps juices where they belong: in your meat, not on your cutting board.
Slice THIN and AGAINST the grain – This can’t be said enough. It’s the difference between tender and chewy.
🍴 Our Go-To Pairings
🏷️ Bonus Tip: Buy in Bulk
Top round is often sold in bulk packs at Costco Business Centers or butcher counters. Grab a whole roast and break it down into steaks or thin strips for stir-fry, jerky, or fajitas. It freezes beautifully when portioned and vacuum sealed.
This week, give Top Round the respect it deserves—marinate it, sear it hard, slice it smart, and serve it proud. It’s one of those cuts that rewards know-how with knockout results 💪🔥
Let me know if you want a printable butcher’s guide graphic or a side-by-side comparison with bottom round or flank steak!
