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.
- Frozen, 2lb and 4lb options
- Ingredients: 100% Local, Grass-Fed Beef