A Inside Round Roast is a beef roast from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough when prepared wrong. Use pressure cooker methods and moisture in the oven to ensure this cut with come out juicy and packed with flavour. 

No Added Hormones or Antibiotics

Local  B.C. Pasture Raised & prepared in Victoria B.C.