I was going to hang out with some friends and thought tacos would work well - and stretch the meat. I have a 2.5 lb Top Round "Roast" (has strings around it, sort of rolled). Wondering if I should just give up using this cut or would it work OK? If it would work, how should I cook it to make it shredd easily?
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That's not going to shred well at all. I'd make some lean pastrami out of it maybe, or a rare roast beef sammich. You can grind and mix in fat for burgers or sausage...or tacos. -
Top Round is too lean to pull. I would go with chuck and save the top round for sliced roast beef sandwiches.Comment
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Although not ideal for tacos, it could work if you slice it super thin and then chop it. If ya don't get it super thin, then it will wind up chewy.Comment
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Nothing to add beyond the fact that this cut will be dried out if cooked much past med-rare (135 or so) and sliced thin. Think roast beef sandwich. You need something else that can handle the heat it takes to get to pulling/shredding temps, which is going to be 195F or higher. Chuck, brisket, other cuts with more fat in them.Comment
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What others have said. You need meat from the front quarter of the animal, with more fat and collagen.Comment
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That’s a tough cut of meat. Marinate it,grill it slow and pull it off at the higher side of medium rare - 130 or so. Slice very thin and go from there.Comment
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