Home  |  Contact Us      
Rotating Image
Beef Round, Top (Inside)
Beef Round, Top (Inside)
  • IMPS/NAMP - 169
Cut Description
  • Separated from the knuckle and bottom round, the Inside Round is the inside portion of the round primal, with all bones, cartilages and exposed lymph glands removed
  • Offers operators variety and value - inventory one item for multiple menu applications
  • One cut offers a variety of uses - roasts, steaks, kabobs, stir-fry and fajitas
  • Strong nutrition profile - Ideal for lighter menus
  • View cutting instructions here
  • Beef Round, Top (Inside)
  • Inside Round
  • Round Petite Tender
  • San Antonio Steak
  • Santa Fe Cut
  • Top (Inside) Round
  • Tucson Cut
Preparation Information
Suitable for both dry and moist cookery. Ideal to roast or rotisserie, pot roast, marinate or grill, or stir-fry. Great when enhanced with value-added marinades, sauces, accompaniment and side dishes. Cook to recommended internal temperatures: Rare (140°F), Med. Rare (150°F), Medium (160°F), Med. Well (165°F), Well (170°F). The temperature of a beef roast will rise 5°F to 10°F after removing from the oven. Remove it from the oven and loosely cover with foil before it reaches the desired doneness.
Recommended Menu Applications
  • Beef sandwiches
  • French dip/Italian beef sandwiches
  • London broil
  • Roast beef
  • Steak (marinating recommended)
  • Steak, breakfast (marinating recommended)
  • Stir fry (marinated)
  • Fajitas
  • Kabobs/fondue
  • Pasta toppings (grilled)
  • Philly cheese steak
  • Roast beef
  • Salad toppings (grilled)
  • Shredded beef (Mexican/barbecued beef)
  • Skewered steak/satay
  • Sliced beef in gravy/bbq sauce
  • Soup
  • Steak, cubed/chicken fried/fingers
  • Steak, Swiss
  • Stew/Pot Pies/Turnover
  • Stroganoff
  • Hash
Ordering Tips
  • Quality grade
  • Thickness of surface fat
  • Specify 169A to purchase without cap (Gracilis) or soft side (Pectineus and Sartorius) attached
  • Specify 169D to purchase with cap (Gracilis) and without the soft side (Pectineus and Sartorius)
  • Whole or cut into two equal sections 
  • Thick, opaque portion of the gragilis membrane should be removed
  • Purchaser may request further trimming and netting or tying of the product
Printer Friendly Version
Funded by The Beef Checkoff  |  About Us  |  Privacy Statement  |  © 2018 Beef Foodservice
Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. Read more >