Top Round

Alt Names: ROAST BEEF, TOP ROUND STEAK, INSIDE ROUND
French: Intérieur de ronde  |  Spanish: Posta negra

THE BASICS & BEYOND

Our premium inside round is a popular cut that can be served as both steaks and roasts. Properly cooked, it consistently delivers visual plate appeal and robust flavour. Other applications include thinly slicing the meat for Latin American dishes, sandwiches and sliders. Slow cooking helps ensure tenderness.

Schedule A Cutting
Sterling Silver Top Round Beef Cut

Pete Geoghegan, Sterling Silver Chef

“There really aren’t any tricks to prepare beef. The most important steps are aging, cooking the meat up to temperature and letting it rest after cooking. Then you know it’s going to be moist and tender.”

History of the Cut

The “Sunday Roast” (a large Sunday meal featuring roast beef), coming from the top round cut, came to prominence in England during the reign of King Henry VII in 1485. Most of Europe and many Christian colonies of the New World followed this Sunday tradition.

Classic Preparation

Grill / Broil / Skillet / Roast / Smoke / Sous Vide

In The Kitchen

Modern Steakhouse

Sharing Among Chefs: A Fellowship of Flavour

Even though most chefs find themselves competing against other chefs for the eyes and taste buds of customers, they tend to share a unique fellowship based on a common love of food and its ability to excite, please and satisfy. This bond of culinary inspiration is why many chefs are quick to share their time and perspectives, whether it’s participating in industry events, working with suppliers, exchanging insights through foodservice media or just having a friendly conversation about the newest food trends.
Modern Steakhouse

Pack Your Plates for a Flavour Adventure

Millenial and Gen Z customers are turning to restaurants for a taste of excitement. Creating memorable experiences through unique and new-to-them flavours doesn’t need to mean overhauling your menu. We spoke with three accomplished chefs who are sharing their inspirations, strategies and guidance for transporting customers through achievable and rich flavours. 
Podcast

Women In Culinary Roundtable | Listen Now!

In a special episode of In The Kitchen With Sterling Silver, Chefs Sera Cuni, Janet Bourbon and Heather Kurosz join Chef Pete Geoghegan for a memorable roundtable discussion centered around the topic of Women in Culinary. 
Tips & Tricks

Beyond the Bite: Creating Memorable Hospitality

From the moment guests walk into your operation, you have the opportunity to make a lasting impression. From the ambiance to the service to the very last bite, there are always chances to take a step further and surprise and delight your patrons. 
Tips & Tricks

Chef Michael and Chef Stephen Discuss Hospitality Moments

In addition to an impressive menu, memorable guest experiences can help separate your restaurant from the rest. We asked Chef Stephen Giunta and Chef Michael Siehien about how they have created moments like this for their guests.
Beef Up & Down The Menu

Making Use of Excess Beef Tallow

For chefs of successful kitchens, avoiding waste is never far from mind. One beef byproduct that has extensive potential is strained and rendered fat—or tallow.
Tips & Tricks

Serving the Strip Loin as a Roast

The strip loin, also referred to as the Kansas City strip, Manhattan filet, New York strip and petite strip, is a boneless muscle taken from the top loin. Though best known for being menued as a steak, it’s tenderness and ample marbling allows it to be enjoyed as a roast as well.
 

5 Ideas for Menuing Beef for Brunch

Replacing lunchtime on Friday, Saturday brunch is now restaurants’ busiest daypart, a result of more professionals working—and eating—from home during the week. This shift allows restaurants to become more imaginative with brunch menus to attract hungry guests. As beef continues to be a long-time customer favorite, here are five ideas for incorporating the protein into your brunch menu.
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