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Top Cap

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    Top Cap

    So I got a Top Round roast with the plan to sous vide it. There is a pronounced separation between two muscles. I separated the two and was left with a traditional top round roast along with a top cap steak.

    Does anyone have any luck or tips cooking the top cap as a steak? I'm dry brining it as we speak but other than that I was going to cook it like a flank steak and assume it was going to be a bit tougher.

    Open to suggestions if anyone has experience. If not, I'll let you know how it comes out.

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    #2
    No experience but don't forget to slice across the grain, (I know you were gonna slice that way... ).

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