Cut taken from the RoundRound Top Round Steak

Beef Cattle - Retail Cuts - Round Bottom Round Roast

  • Irregular-shaped roast cut more than 2 inches thick.
  • Contains no bone.
  • Contains two muscles - one large muscle (bottom or outside section of the Round) which is wider at the bottom than the top, and one smaller muscle on one side.
  • Has some outside fat on the bottom edge, and a small amount of fat or connective tissue seperating the two muscles.

*Cookery Method = Dry or Moist


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