Top Round Roast

This is the inside leg muscle, opposite the Bottom Round. Top Round Steaks are thick slices cut crosswise from the roast. Thinner slices are called simply Round Steaks. The Top Round Steak is sometimes called a London Broil, but that is the name of a menu item, not a cut, and it is more commonly from the Flank. This cut is very lean but not quite as tough as the Bottom Round.