When most folks think of venison, their mind jumps straight to the backstrap. But if you're stopping there, you're missing out on one of the most versatile and underappreciated muscles on the animal: the Top Round.
This cut comes from the hind quarter of any antlered game—we’re using elk as our reference here—and it's packed with lean meat, mild flavor, and multiple uses in the kitchen.
The Top Round, also called the Inside Round, is located on the inside portion of the hind leg. When you're breaking down the ham, it's one of the three main muscles you’ll remove (alongside the Bottom Round and Eye of Round).
We categorize the Top Round as a Tender Cut, meaning it can be cooked with dry heat and served rare to medium-rare—especially if sliced properly.
It’s lean, with tight grain and very little internal fat, which means you’ve got to treat it right or it’ll dry out fast.
Pro Tip: Always cut across the grain. A full-length Top Round can be over 12 inches long—don’t be afraid to portion it down into smaller, more manageable steaks or medallions.
Pro Tip: The Top Round has a cap that sits on top of the entire muscle, you can easily remove this cap and reveal the predominate vertical grain of the top round.
Below you will find three recipes, all utilizing the Top Round
Final Thoughts
If you’ve already harvested the animal and you’re doing your own wild game processing, the Top Round is one of those cuts that can give you both quality steaks and versatility in the kitchen. Treat it right, don’t overcook it, and you’ll have people asking what restaurant you bought it from.
This is just one of many muscles we’ll be highlighting in our From Field to Table: Know Your Cut series. Stay tuned for more detailed breakdowns, cooking methods, and wild game cooking ideas. Next Shoulder Clod (Tough cut shoulder roast)
