Cut taken from the RoundRound Tip Roast

Beef - Retail Cuts - Round Top Roast

  • Large, thick, wedge-shaped roast cut from the thin side of the Round.
  • Contains no bone.
  • Contains one large muscle divided into thirds by connective tissue, with a crescent shaped cap muscle of the sirloin on top.
  • Has a layer of fat on the outside edges.

*Cookery Method = Dry or Moist

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