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Inside round - what to do

post #1 of 2
Thread Starter 

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?

post #2 of 2
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.
Edited by dirtsailor2003 - 2/23/16 at 3:08pm
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