Title
Standing Stone American Wagyu Top Round Steak (London Broil)
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone American Wagyu Top Round Steak (London Broil) (Avg Weight 1.0 - 1.5 lbs)
The "London Broil" Reimagined — Lean Power with Wagyu Grace. The Top Round (often labeled as London Broil) has a reputation for being a lean, working muscle that prioritizes health over tenderness. Our American Wagyu version challenges that notion. Sourced from our partners at North Georgia Meat Company (NGM), this cut comes from the inside of the hind leg. While it remains a lean, protein-packed cut, the American Wagyu genetics introduce a network of fine intramuscular marbling that standard cattle simply do not have. This added fat creates a "self-basting" effect during cooking, ensuring the steak stays juicy and flavorful where a standard Top Round would turn dry and leather-like.
Why It’s a Staple: It is the perfect marriage of value and volume. It is a large, thick steak that feeds a family easily without a high price tag. It is the ultimate candidate for marinades, absorbing flavors deeply, and serves as the ideal protein for healthy meal prepping, steak salads, or fajitas where you want robust beef flavor without heavy grease.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Top Round / Inside Round (London Broil)
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Source: North Georgia Meat Company
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Diet: American Wagyu (Angus/Wagyu Cross)
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Portion Size: Avg 1.0 - 1.5 lbs
💡 The Chef’s Method: Marinate it, grill it, slice it thin.
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The Marinade: This cut loves acid. Marinate for 2-4 hours (or overnight) in a mixture containing lemon juice, vinegar, or soy sauce. This helps break down the muscle fibers for maximum tenderness.
-
The Cook: Grill over high heat to get a char, or broil it in the oven (hence the name).
-
The Temp: Do not cook past Medium-Rare (130°F). Because it is lean, it loses moisture rapidly if overcooked.
-
The Slice: Critical. Slice thinly on a bias (at an angle) and strictly against the grain. This shortens the fibers and makes every bite tender.
Standing Stone American Wagyu Top Round Steak (London Broil) (Avg Weight 1.0 - 1.5 lbs)
The "London Broil" Reimagined — Lean Power with Wagyu Grace. The Top Round (often labeled as London Broil) has a reputation for being a lean, working muscle that prioritizes health over tenderness. Our American Wagyu version challenges that notion. Sourced from our partners at North Georgia Meat Company (NGM), this cut comes from the inside of the hind leg. While it remains a lean, protein-packed cut, the American Wagyu genetics introduce a network of fine intramuscular marbling that standard cattle simply do not have. This added fat creates a "self-basting" effect during cooking, ensuring the steak stays juicy and flavorful where a standard Top Round would turn dry and leather-like.
Why It’s a Staple: It is the perfect marriage of value and volume. It is a large, thick steak that feeds a family easily without a high price tag. It is the ultimate candidate for marinades, absorbing flavors deeply, and serves as the ideal protein for healthy meal prepping, steak salads, or fajitas where you want robust beef flavor without heavy grease.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Top Round / Inside Round (London Broil)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 1.0 - 1.5 lbs
💡 The Chef’s Method: Marinate it, grill it, slice it thin.
-
The Marinade: This cut loves acid. Marinate for 2-4 hours (or overnight) in a mixture containing lemon juice, vinegar, or soy sauce. This helps break down the muscle fibers for maximum tenderness.
-
The Cook: Grill over high heat to get a char, or broil it in the oven (hence the name).
-
The Temp: Do not cook past Medium-Rare (130°F). Because it is lean, it loses moisture rapidly if overcooked.
-
The Slice: Critical. Slice thinly on a bias (at an angle) and strictly against the grain. This shortens the fibers and makes every bite tender.