PG Top or Bottom Round Steak

A pocketbook friendly cut, great for an alternative Sunday morning with eggs treat, fajitas or stir fry! This is a cut from the round roast, best cut thinly and cooked to a temperature of 125-130 degrees. Don't forget to cut against the grains of the steak to showcase the tenderness of this cut. This steak is great for family friendly cooking, and still dry aged 28 days!

Top Round Steak (16-22 oz) - $18

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