Does anyone have any great recipes for the top round? That is the prettiest roast that comes out of the hindquarter; I call it "long grain round" because that keeps it separate in my mind from the bottom round (the one attached to the eye round) which the grain runs somewhat perpendicular to its length.
I find the texture of it weird when roasted, steaked, shaved, or otherwise cooked hot and fast to rare/med rare. It's kinda mushy, grainy to me. I usually turn it into jerky or grind it, but it's such a pretty cut of meat. Anything I am missing?
I find the texture of it weird when roasted, steaked, shaved, or otherwise cooked hot and fast to rare/med rare. It's kinda mushy, grainy to me. I usually turn it into jerky or grind it, but it's such a pretty cut of meat. Anything I am missing?