CommonRound
Top round
Also inside round, London broil (when steaked)
Lean hind-leg roast. The honest sandwich meat of a half-cow.
- Per animal
- 2
- Per half-cow
- 1 large roast, or several steaks
- How to cook it
- Roast to 125–130°F and slice paper-thin, or braise. London broil is this cut grilled and sliced.
- Rarity
- Abundant. This is the freezer.
- What to buy
- A whole roast for London broil or thin-sliced deli. Not a grill steak unless you like chew.
- Money
- Abundant. The freezer of a half-cow.
- Leftovers
- This is leftover meat. Roast it for the week.
~5–6% of hanging weight.
How many
Buy 4.5 lb · ~3.2 lb to the table · 6 plates at 8 oz
How to cut
Paper-thin, across. Thickness is the difference between sandwich and shoe.
One cook in the library for top round.
The whole animal
Every retail cut we track, how many you generally get, and how often it actually shows up in a case. Tap a line to pin it on the chart.
Cook through a half-cow — the order that keeps scarce cuts from becoming grind.
Chuck
26%
Rib
9%
Short loin
8%
Sirloin
9%
Round
22%
Brisket
5%
Plate
6%
Flank
3%
Shank
4%
half-cow counts are typical, not a promise from the plant.
