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Top round is a very lean but tough piece of meat that really shines with sous vide. After 1 to 2 days at 131°F (55°C) it turns very tender.
Top round is another very tough piece of meat that sous vide can change into a tender steak. It is a very lean piece of meat and after 1 to 2 days of cooking it has a texture similar to a slightly drier filet mignon. It comes from the round primal, located at the rear of the cow. The lack of marbling means it is usually less flavorful and I prefer to serve it heavily sauced, or as a component in dishes that have more flavor built in.
Since top round roast is such a tough cut of meat sous vide can greatly change how it normally tastes. This is because with sous vide you can cook it below the temperature that starts causing moisture loss for a long enough time that it still becomes tender. This results in very tender and moist meat.
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