Bottom Round

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 Round steak cuts should be marinated before grilling or broiling.

Butcher's Note

Given the name “Bottom” because anatomically it is located below the Top Round and the Eye of Round in the Round primal.

Where This Cut Comes From:

Round Primal

Round Primal | Primal Cut

Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.

Explore This Primal

Cuts From This Subprimal

Largest section of the full Bottom Round that is separated from the Heel and can be cut into Bottom Round Roasts or Steaks. Lean and benefits from tenderization.

Smaller section of the full Bottom Round that is separated from the Outside Round (Flat). Ground for Ground Beef or cut into the Braison and Merlot Steaks.

Supply Chain Information

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