Beef Cap Off Top Round

Steaks can be cut from the top round, known as “round steaks,” offering a highly affordable option, though they generally lack the tenderness of steaks from other cuts. This cut is best suited for slow cooking methods, such as roasting for roast beef or braising for stew or pot roast. In Japan, the top round is sliced very thinly for dishes like sukiyaki and shabu-shabu, where it is briefly cooked at the table by dipping it in hot broth or water.