Top round (of veal) is a part of the inner side of the rear round. It is covered by a thin layer of fat. The meat is pale pink and has a light, barely visible fat marbling. It is very lean and has short fibres, which makes it very tender. Overall the top round is the best cut from the veal round. As a whole its lean meat is a good cut for preparing a roast. It is also ideal for veal rouladen and Schnitzel.

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