Top Inside Round – Subprimal Cut

The top inside round (also known as the inside round) is a subprimal cut of beef from the round primal. It’s a large, lean, and relatively affordable beef cut that comes from the inside portion of the hind leg (hip) of the animal. Unfortunately, like most cuts from the round primal, the top inside round is naturally tough and chewy.

Butchers usually cut the inside round (top inside round) into steaks or roasts, but please remember that because it’s so tough, it’s not the kind of meat you want to throw on a hot grill or pan. This cut needs low and slow cooking methods to break down the muscle fibers and make it tender. It takes time and a bit of know-how, but if you’re up for that, the inside round can be surprisingly good. That said, if you’re looking for something quick and easy to cook, this isn’t the cut for you. And whatever you do, don’t treat it like a regular steak; without the right prep, it’ll come out dry, tough, and chewy.