Outside Round (Flat)
Also Known As: Bottom Round (Flat)
Given the name “Bottom Round Flat” because it is the “Flat” portion of the Round remaining after the removal of the Heel.
Where This Cut Comes From:
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 PrimalCooking Methods:
Cuts From This Subsection
Bottom Round Roast
Great value and very lean. Best for roasting or slow-cooking and slicing thin.
Bottom Round Steak
A good everyday cut, boneless and lean. Marinate and broil or grill and slice thin. Learn more about this beef cut here.
Bottom Round Rump Roast
Boneless and lean and best for slow-cooking.
Western Steak
This lean cut is best tenderized with a marinade before cooking. Grill or broil then slice thin.
Western Tip Steak
A lean, boneless cut that’s great for everyday meals and benefits from a marinade before grilling.
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Recipes That Use This Cut:
After-Work Beef Pot Roast |
German Beef Sauerbraten |
Gremolata-Topped Beef Roast |
Irish-Inspired Beef Pot Roast and Vegetables |
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