As a steak the top round is relatively lean alternative to ribs and striploin. Since it is a weight bearing muscle, the meat is dark red and deeply flavored with a medium grain to it.
Top round steak will do great pan seared or lightly grilled. We recommend medium-rare so as to keep it moist and tender.
Top round steaks can be cut to any thickness, so please specify in the comment section of your order if you’d like them especially thick or thin.