Cut from the hind legs, the inside round roast is a lean cut with a nice fat cap on top that helps to keep it moist and flavourful when cooking. One of the classic cuts used for a roast beef dinner, it is best when braised or slow-roasted and then sliced thin to enhance tenderness – and it has great bang for your buck! Cooked right, it’s as good as a top sirloin roast but with a more budget-friendly price.
Choose AAA Certified Island Beef for a buttery texture and a lower price point – Grass-Fed and finished with grass and potato, then wet-aged - so while it has a less intense flavour than dry-aged, it will taste great and shine in it's own right due to the more consistent superior marbling.
- AAA or better