Bottom round

Bottom Round is a specific cut of beef that comes from the rear leg of the cow, also known as the rump roast or round steak. It is a lean and relatively tough cut of meat, often used in roasts, stews, and for making corned beef.

Description

The bottom round is located in the hindquarters of the cow, specifically in the outer muscle of the upper leg. This area is used frequently for movement, resulting in a cut of meat that is lean and muscular, with less marbling than cuts from the front of the cow. The bottom round is often divided into two separate cuts: the bottom round roast and the rump roast.

Cooking Methods

Due to its toughness, the bottom round is best cooked using slow, moist heat methods such as braising or slow roasting. This allows the connective tissue in the meat to break down, resulting in a more tender dish. It can also be used to make corned beef, where it is cured in a brine before being slowly cooked.

Nutritional Value

Bottom round is a lean cut of beef, making it a good source of protein. However, it is also high in cholesterol and should be consumed in moderation.

See Also

• Beef
• Rump roast
• Braising
• Corned beef

References

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