Beef Bottom Round

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Beef bottom round is a lean, tough cut of beef taken from the rear leg (round primal) of the cow. It has minimal marbling, making it less tender but rich in beefy flavor. This cut is budget-friendly and often used for roasts, stews, deli-style roast beef, and jerky. Because it can be tough, slow cooking methods such as braising, roasting at low temperatures, or slow-cooking in stews help break down the connective tissue and enhance tenderness. It is also commonly sliced thin for stir-fries or used in London broil when marinated and grilled. Show more