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Serenity Valley Farms

Beef - top round roast

Beef - top round roast

$56.99 USD
$56.99 USD
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Pasture-Raised Beef · 21-Day Dry-Aged
The one the deli case is made of.
About four pounds off the inside of the hind leg. The most tender of the three round roasts, and the one that slices cleanest.
4 LB
Average roast
21
Days dry-aged
130°F
Then slice thin
Three rounds, and this is the tender one
The confusion
top round, bottom round and eye of round all come off the same hind leg, cost the same here, and get treated as interchangeable. They are not. Bottom round is firmer and wants liquid; eye of round is leanest and least forgiving.
Here
top round is the tender one, and it is the one to roast and slice.
It comes off the inside of the leg, which does less work than the outside, and that shows up as a finer grain and a more even texture. Roast it to medium-rare, rest it properly and cut it as thin as your knife allows and you have real roast beef — the kind a sandwich is built on, at a fraction of what the deli charges for a worse version.
From the farm
Four pounds makes a dinner and a week of lunches. That second part is most of why we cut this roast at all.
How to cook it
01
Salt early, dry surface, hard sear. Season well ahead if you can. Brown every face in a hot pan before it goes in the oven.
02
Roast it low. Around 250°F. A low oven keeps the outer band from going grey and gives you an even pink from edge to centre — which is the whole point on a slicing roast.
03
130°F and out. Medium-rare. Times vary with thickness and are only an estimate; the thermometer is the instruction. Past 140°F this cut dries out fast.
04
Rest, then slice as thin as you can. Twenty minutes rest. Then cut across the grain, thin. Thin slicing is what makes a lean roast eat tender — it does more for this cut than anything you do in the oven.
What you’re getting
One top round roast — about 4 lb
Dry-aged twenty-one days — three weeks of enzyme work before it was ever cut
Pasture-raised — no antibiotics, no added hormones
Raised in Monticello, Kentucky — USDA inspected · EST. 48210
Who vouches for us
Homegrown By Heroes
Homegrown By Heroes
Farmer veteran certified
Weston A. Price Foundation
Weston A. Price
Wise Traditions listed
Kentucky Proud
Kentucky Proud
KY Dept. of Agriculture
Appalachia Proud
Appalachia Proud
Mountains to Market
USDA inspected · Processed at USDA-inspected facilities in Science Hill, Kentucky and Walling, Tennessee

Shipping & delivery

Everything we send is perishable, so nothing spends more than two days in transit. Your order is vacuum-sealed, packed in an insulated liner with reusable ice packs, and ships Mondays and Tuesdays so it never sits over a weekend.

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We ship to the 48 contiguous states. Not currently to AK or HI.

Our guarantee

If you're not satisfied, we replace it or refund it — your choice, and you never send anything back. If an order arrives thawed, damaged, or wrong, email us a photo within 24 hours.

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  • The Best Tasting Meat

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    "The best tasting beef, pork, and chicken products in Kentucky!
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    "The meat is beautiful, absolutely love it — I'll be ordering again soon."
    — Brandi H., Google Review