Bottom Round

Based on $9.99 per pound

The Cut

The Bottom Round is a cut of beef from the rear leg of the cow, specifically from the outer part of the round, which is the upper portion of the hind leg. It is a lean cut with relatively little fat and marbling, making it less tender than other cuts

The Preparation:

Due to their tough nature and connective tissues, short ribs are best suited for slow cooking methods such as braising, slow roasting, or barbecuing. These methods break down the connective tissues and render the fat, resulting in tender, flavorful meat.

Common Dishes:

Roasts, Steaks, Deli Meat, Ground Beef

Recommended spices:

Garlic, Oregano, Thyme, Rosemary, Dry Mustard Salt and Pepper