Top round is a lean cut of beef, located above the eye of the round and bottom round. This is a lean cut of beef, typically used for London broil or thin-sliced roast beef. Top round can be used for various dishes, including, London broil which is a thick steak, often marinated and broiled or grilled, thin-sliced roast beef that is slow-cooked and sliced thinly for sandwiches or as a main course. Top round can also be used in stews or braised dishes.