Grass-Fed Top Round Steak

A lean, no-nonsense steak from the hindquarter that does best with a little planning. Give it a few hours in a good marinade, then cook it fast — grill, broil, or sear it hot and pull it before it goes past medium. Slice thin against the grain and it delivers clean, beefy flavor without the price tag of a loin cut. It's also great for London broil, steak sandwiches, or sliced over a big salad. The kind of cut that stretches a quality beef budget further without sacrificing what matters.