You need humans in the loop to catch machine errors, as well. Website - Of course, you'll have to get folks to report them. It's a start, and maybe once folks see that it isn't used punitively there's a chance that some good information might get put in to the system. Cooking 101 Commander Dave had a problem with his rump, but I think I can fix it . First, the anatomy lesson.
Top round is from a very well exercised portion of the animal .
As you can see from the link, the steak you get when you cut up a top round is a ''butterball'', which when cooked becomes the famous ''London Broil''. This cut tends to be very flavorful, and very tough. When you cook a roast from this part of the animal, you have to take steps to tenderize it. You were on the right track, but missed the turn. This will not tenderize your top round roast, or much of anything unless it is cut up and pounded thin first.