Top round comes from the inside of the rear leg, one of the leaner muscles on the animal. It has a mild flavor and firm texture that can be tough if overcooked. It is best slow-roasted to medium-rare and sliced very thin against the grain, or used for braising, deli roast beef, and beef jerky.
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Top round | |
| 🇬🇧United Kingdom | Topsideprimary | |
| 🇲🇽Mexico | Tapa de aguayón | |
| 🇦🇷Argentina | Nalga | |
| 🇫🇷France | Tende de tranche | |
| 🇪🇸Spain | Tapa de cadera | |
| 🇧🇷Brazil | Coxão mole |