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Top Round Steak for London Broil (frozen) approx. 2.0 lbs
Top Round Steak is given the name “Top” because anatomically it is located directly above the Bottom Round and the Eye of Round. This is a leaner, less expensive cut. When ready to serve, slice the steak thinly across the grain, or perpendicular to the muscle fibers. Pieces should be no more than ½ inch thick to achieve a tender bite.
Our cattle have free access to our fields, barn and water. They freely roam, and we grow them slowly to enhance their welfare, and the quality of their meat. Crescent Ridge feeds our cattle a grass-centered diet, supplemented with locally milled grains, and never uses antibiotics or pesticides.
Lean more about all of our farm raised animals here