The top round steak is a delicious cut that comes from Round primal, meaning the animal’s rump and back thigh area. Though the round is generally a tougher part of the animal, top round steaks become tender when marinated and cooked correctly. They are best when grilled, pan seared, broiled, or quickly roasted. Be sure to slice thinly against the grain for the tenderest bite, and save any leftovers for steak sandwiches!
Our beef is 100% grass fed and finished. Our cattle herd is made up of a variety of heritage cattle breeds, including Hereford, Black Angus, Devon, and Dexter. From May to November, we intensively manage our herd in a rotational grazing system across our pastures. This allows the animals to have access to the best quality grasses, while fertilizing our fields with manure and providing an adequate rest period for plant regrowth. During the winter months, the herd is brought into the barn where they are fed hay and have access to the outdoor barnyard at all times.