Top Round Steak

How We Cook It at Home

Our top round is cut from the inside rear of the leg. This muscle is constantly used for movement, making the steak lean, tough, and light on marbling. It performs its best when you tenderize it, marinate it, or cook it low and slow. 

A great marinade for a tough cut is something acidic. We love to use avocado oil, Worcestershire sauce, and apple cider vinegar. Let that steak soak it in for 6-24 hours. Then, you’re ready for fast and quick cooking (you know, the traditional “steak” way)  in a cast iron skillet or on the grill.

Raised on Grass. Plain and Simple.

Our cattle spend their lives outdoors on regenerative pastures, eating grass, soaking up sunshine, and moving to fresh fields regularly. It's 100% grass-fed beef the way cattle were designed to live, and you can taste the difference. Grass-fed beef is also more nutritious. More vitamins, minerals, omega-3s, and CLAs.

Clean, Uncomplicated Beef.

This is beef without antibiotics or hormones. No GMOs, no weird additives. Just naturally raised beef with real flavor. Grass fed beef from our family farm, where cattle live on sunshine, fresh air, and grass. 

Storage & Shelf Life

Can be frozen for up to a year. Once thawed, should last unopened 2-3 days in the fridge.
*Comes vacuum sealed and frozen