Bottom Round Steak

The bottom round steak is a good everyday cut, boneless, and lean. It is cut from the outside rear legs of the cow. It is best to braise or roast the bottom round in a Dutch oven or slow cooker, this helps dissolve the tissue and little amount of fat to make the steak more tender and flavorful. If grilling this steak it is best to use a tenderizing marinade and cook to no more than medium rare to avoid toughness. All of our beef is USDA approved and dry aged for a minimum of 21 days. All of our steaks are cut at 1½"-1¾"thickness. Each bottom round steak is individually vacuum sealed, ships raw, and frozen