Inside round, known as top round in the United States and topside in the United Kingdom, is a large, relatively lean muscle from the inner portion of the beef hind leg. It is generally more tender than outside round but remains much leaner and firmer than loin or rib steaks. The French term is associated with tende de tranche, although exact cut boundaries differ.
Inside round is commonly sold as a whole roast, a boneless joint or smaller portions for steaks and escalopes. It has a broad, relatively uniform shape and a noticeable grain. It may be fabricated into several smaller muscles, depending on the butcher’s system and the intended use.
Inside round is often roasted for sliced roast beef, braised, cut into thin steaks or used for certain cured products. Because it is lean, avoid overcooking and rest roasted joints before slicing. When preparing steaks or escalopes, slice across the grain and use a suitable quick-cooking method only when the specific muscle and thickness support it.
Example: roast topside for thinly sliced beef service, or use suitable portions for minute steaks and escalopes.
Inside round is a named cut from the hind leg. London broil is a North American preparation and menu term that may use top round or other lean cuts; it is not another name for inside round.
Chef’s tip: specify the muscle, trim, roast weight and intended slicing direction when ordering. Use the actual cooked yield when costing a roast beef menu item.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
