Grass-Fed Top Round Roast (London Broil)

The leanest roast in the case — and one of the most versatile if you know how to handle it. Cut from the round, it goes two ways: roast it low to medium-rare and slice paper-thin for roast beef sandwiches and charcuterie spreads, or braise it long and slow until it gives up and falls apart for stews, shredded beef, and pot roast. Either way, it rewards a cook who respects the cut. If you're looking to stretch quality beef across multiple meals without a lot of fat, this is the one to reach for. Packs come around 2.5–3 lb, exact weights may vary.