GRASS Finished Top Round Roast

What it's good for: 

Roast it low and slow in the oven at 275 to 300 degrees until it hits 135 degrees internal for medium-rare. It's a lean cut, so pulling it early keeps it from drying out. Let it rest at least 15 minutes before slicing, and slice it thin against the grain.

Works well in a slow cooker with broth and vegetables for a classic pot roast. Cut it into chunks for beef stew. Slice leftovers thin for sandwiches or over rice during the week. It stretches well, which makes it a good value cut for families.

Here's what you're getting:

This roast comes from cattle that are pasture-raised, eating forage from day one all the way through. Grass-fed and grass-finished means no grain, ever. You get the clean, mineral-rich flavor that comes from a 100% grass diet.

That life on pasture also means better nutrition, including higher omega-3 fatty acids from regenerative practices like rotational grazing. Better for your family, better for the land.

Top round comes from the rear leg, one of the more heavily worked muscles on the animal. That means it's lean with less marbling than a chuck roast, so it rewards low heat and patience. Grass finishing adds mineral depth and clean flavor that makes the braising liquid taste like more than the sum of its parts. It's not the most glamorous cut, but it's dependable and goes a long way.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight since this is a larger cut and needs the time. Once thawed, cook within 1 to 2 days. You can refreeze if plans change, though texture may be slightly different when you cook it later.