USDA Certified Organic Top/Bottom Round Roasts (3+lb)

Our 100% grass-fed, USDA certified organic round roasts are cut from the ’round primal’, which is located at the rear section of the animal, and houses the hips, buttocks, and legs.  Top & Bottom Round roasts are cut from the hind legs and are both used for pot roasts, stews, roast beef, and more!  It is important that these cuts are cooked to an internal temperature no higher than 140 degrees Fahrenheit, as they are very lean cuts & will become tough & dry at temperatures beyond that.

Top Round Roast: Cut from the inner portion of the hind leg, this roast comes from a muscle that is used for everyday movement– which provides for intense beefy flavors at the sacrifice of fat content, or marbling.  Since this roast is classified as ‘extra lean’ by definition, we recommend slow-cooking in the oven (or on a smoker) to an internal temperature of 135 degrees Fahrenheit for a perfect medium-rare finish.  Top Round can also be sliced into smaller portions before cooking & served as top round steak — though we would still recommend a low-temperature slow cook for optimum tenderness.

Bottom Round Roast: Cut from the outer portion of the hind leg, the bottom round boasts many of the same properties as the top round in terms of flavor & tenderness.  The bottom round is also a great roast for long sessions at low-temperatures in the oven or smoker– and best finished at an internal temperature of 135 degrees Fahrenheit. Bottom round is also commonly used for roast beef sandwiches and jerky, largely due to the fact that it is a very low-fat cut.

As always, we source all of our products from our family ranch (Rocker 3 Ranch) located in Madras, Oregon.

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