Raw beef top round Calories

For a whole raw beef top round roast, brown the outside and finish it in the oven until it reaches a safe internal temperature. For stew-sized pieces, use moist, slow cooking to soften the firm muscle.

Beef top round can turn tough when it is cooked too long with dry heat or cut along the grain. Its lean, firm texture benefits from careful cooking and slicing across the muscle fibers.

Yes, raw beef top round is a common choice for roast beef because it can be roasted whole and carved into thin slices. Let the cooked roast rest before slicing across the grain for a more tender bite.

Slice cooked beef top round thinly across the grain, meaning perpendicular to the visible muscle fibers. This shortens the fibers and makes each slice easier to chew; a sharp knife helps keep the slices neat.

Marinating raw beef top round is optional, not essential. A marinade can add flavor, but an acidic mixture left on too long may make the surface mushy; keep the meat covered in the refrigerator while it marinates.

No, eating raw beef top round can expose you to harmful bacteria. Cook it rather than serving it raw, and keep raw meat and its juices away from ready-to-eat foods during preparation.

Thaw frozen beef top round in the refrigerator, keeping it contained so its juices cannot drip onto other foods. Avoid leaving it on the counter; cook it promptly once thawed.

Keep raw beef top round refrigerated in a sealed container and use it within a few days, or freeze it if you will not cook it soon. Store it on a low shelf to prevent drips from reaching other foods.

Yes, raw beef top round freezes well when wrapped tightly to limit air exposure. Freeze it in a portion size you can use at once, then thaw it in the refrigerator rather than at room temperature.