Size:	Approx. 32lbs total.
Features:	Free Range, 100% Grass Fed (never grain finished), Verified Black Angus Breed, No Hormone Growth Promotants
Origin:	New Zealand

The economical top round cut is also very versatile. While it can be cut into steaks (called top round steaks or round steaks), it works extremely well in moist heat applications like stews, pot-roasts, and braised dishes. The Japanese often slice the top round extremely thin for use in simmered dishes like sukiyaki and shabu-shabu. It takes marinades well and can also be cooked whole for roast beef.

Silver Fern brand grass fed beef is raised on the pristine pastures of New Zealand.  With this beef, “grass fed” means 100% grass fed & grass finished.  Silver Fern beef has been produced according to strict EU mandated animal welfare conditions.  The cattle are pastured 100% of the time, with access to paddock areas with windbreaks and other structures for shelter from inclement weather.

This beef is more marbled and flavorful than much of the grass fed beef available in the US.  Read Why Angus Beef is So Well Regarded and The Different Ways Cattle are Raised for more information about what makes it so special.

Not only is free range grass fed beef more humane, it’s better for you too.  100% grass fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.

Store grass fed beef top rounds in your refrigerator (covered) until you're ready to use them. For extended storage, freeze them individually and store them in your freezer in a sealed container with as much of the air pushed out as possible (packed in vacuum bags would be even better).

For freezing tips see: How to Freeze Better at Home

Grass fed top rounds can be roasted whole and then sliced for delicious sandwiches (perhaps served hot with jus or a light gravy on the side as a French dip). They can be cut into smaller roasts for pot roasting or other braised dishes (great for your slow cooker!). They can also be cut into round steaks, or sliced very thinly for use in classic Japanese dishes like shabu shabu and sukiyaki. This cut absorbs marinades well, and can be paired with a massive variety of flavors from classic barbeque to Asian elements like soy sauce and ginger.

Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above

Larger cuts of beef (like top rounds) are best roasted with a probe thermometer, which allows you to remove them from the oven at exactly the right time. Because they will continue to cook from residual heat (called carry over cooking) you should remove them from the oven 5-10 degrees before your desired finished temperature. They also should be rested (on a clean plate covered in foil) for 10-15 minutes prior to serving or cutting, so the flavorful juices can redistribute.

If preparing as steaks, rest for only 5 minutes.

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