Beef top round roast

Boneless beef round is a cut of beef that comes from the rear part of the animal, specifically from the area near the thigh. It is characterized as a lean, tender muscle with a soft texture, ideal for a wide variety of culinary preparations.

Its origin lies in cattle farming, and it is highly valued in gastronomy for its versatility and balanced flavor. The round is commonly used in Latin American cuisine for roasts, stews, as well as grilled or braised preparations.

From a nutritional point of view, boneless beef round is an excellent source of high-quality protein, low in fat, and rich in iron, zinc, and B-complex vitamins, essential nutrients for muscle maintenance and energy production.

In different Latin American countries, this cut may also be known by other names such as ganso, bola de lomo, bola de cancán, or simply aguayón, although the exact names may vary by region.