The outside round has more fat marbling than the inside round, and you know what that means – fat is flavour. It also has connective tissue, which is partly why it’s tough when cooked wrong. This roast can be cut down into stew meat, jerky or if left as a roast, would be best showcased using a brine, a salt crust, and/or a long slow cook.
Average of 3.1 lbs per roast, $13.50/lb.
