Bottom Round - Chefs Resources - bottom round cut


Bottom Round Roast bottom round cut

A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round.

Roast derived from the Bottom Round Flat, also known as an Outside Round. Garlic-Herb Crusted Beef Roast | 2 hrs 15 min. A Bottom Round Roast (or Round Rump) makes this meal affordable, the packaged gravy mix makes it easy to prep, and all those hours in a slow cooker make it fall.

This lean, economical cut comes from the outside of the rear leg. It's generally best when braised, but can be roasted and sliced thinly against the grain. Bottom .

Top Round, Bottom Round and Eye of Round The beef round is a large primal cut consisting mainly of the rear leg and rump of the animal.

Cuts from the Beef Round make some of the finest oven roasts, we call them The main muscles in the round are the Top, Bottom and Eye of.