Beef · Round
Bottom Round Roast
A lean, economical roast from the outside of the round. Best braised or roasted and sliced thin.
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| Animal | Beef |
|---|---|
| Section | Round |
| Bone | Boneless |
| Tenderness | Tough, needs slow cooking |
| Also called | outside round roast, rump roast (related) |
Best ways to cook it
- Roast
- Braise
- Slow cook
About this cut
What it is and how to use it
Bottom round, also called outside round, is a large lean muscle in the hind leg. It is lean with a coarse grain and a firm texture, so it has less tenderness than roasts from the loin or rib. Braising, slow cooking, or roasting to medium and slicing thin works best. It is an economical choice for pot roast and sandwiches.
Cook’s tipBraise covered in liquid until fork-tender or roast to at least 145°F and slice thin across the grain.
Read moreBeef Cuts Chart: 9 Primals & How to Cook EachBeef Cuts Chart: Primals, Retail Cuts & Uses12 Beef Cuts & the Best Way to Cook Each
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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