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Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...