Inside round - what to do

Discussion in 'Meat Selection and Processing' started by hairypotter, Feb 23, 2016.

  1. hairypotter

    hairypotter Newbie

    Okay so yesterday a boneless inside round, cap off, jumped into my shopping cart. Its USDA Prime and it looks guud.

    What can I do with it besides London broil? Thought about cutting some round tip steaks, but never had any. Can I do pulled beef aswell?
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Your inside round (aka top round) is too lean for pulling. It works best to cook it to rare, medium-rare. Sliced thin it makes great lunch meat or meat for French dip. You could cure it and turn it into pastrami. It is also a good candidate for making jerky.
    Last edited: Feb 23, 2016

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