Top round is one of the major subprimals of the beef round primal cut. Beef round is a large primal cut consisting of well-exercised muscles from the leg and rump of the cow. It tastes very similar to top sirloin if braised or roasted slowly then sliced thin to enhance its tenderness. But the top round (also called inside round, because it comes from the inside of the leg), is actually a good cut of meat for roasting, as long as it's done slowly at a low temperature. Slow cooking top round at a low temperature ensures that it comes out medium-rare, thus preserving what little tenderness the top round has to begin with. It's also important to slice it thinly. Roasted top round is ideal for making roast beef for sandwiches.