we will be restocking regularly

Join the Waitlist

animal illustration

We have so much more meat to love

While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.

Other Awesome Cuts

All Things Roast

$15 $15/LB

You can prepare this by cooking

Tri-Tip

Dry Aged

$63 ~ $36/LB

You can prepare this by cooking
on the grillbaked in the ovenin a skilletin a smoker

Whole Bavette

Dry Aged

$83 ~ $30/LB

You can prepare this by cooking
on the grillin a skillet

Top Round Roast

$57 4.75-5.25 LBS / SHIPS FRESH

We’ve been using this cut at our Nashville shop along with our All Things Roast seasoning to make amazing roast beef for years, and decided it’s time to let you all make your own awesome roast beef sandwiches at home. This large roast is cut from the round, a section of the beef that is lean and flavorful. To ensure your roast doesn’t dry out, we encourage you to cook it hot and fast before slicing thin. While we love this cut for homemade deli meat, it's also delicious served hot over potatoes, topped with jus or gravy.

Join the Waitlist

Other Awesome Cuts

All Things Roast

$15 $15/LB

You can prepare this by cooking

Tri-Tip

Dry Aged

$63 ~ $36/LB

You can prepare this by cooking
on the grillbaked in the ovenin a skilletin a smoker

Whole Bavette

Dry Aged

$83 ~ $30/LB

You can prepare this by cooking
on the grillin a skillet

What's
In It?

meat location illustration

The Top Round Roast is, as the name implies, cut from the top part of the beef’s round section. Unlike most butchers we trim this cut aggressively to remove all of the side muscles and connective tissue. This roast is all lean meat, ready for the best roast beef you’ve ever had.

Good for

baking in the oven Oven
in the smoker Smoker

Cooking Notes

This cut is best cooked hot, and served rare. Season with coarse salt and pepper and start in an oven set to 500°F. After 15 minutes, turn the temperature down to 225°F and continue cooking until the internal temperature reaches 120°F. Rest for 10-15 minutes, or cool completely, before slicing as thin as your knives allow.