Cut taken from the RoundRound Bottom Round Steak

Beef - Retail Cuts - Round Bottom Round Steak

  • Steak cut less than 2 inches thick (usually thin steaks about 1/2 inch thick).
  • Contains no bone.
  • Contains two muscles - one large muscle (bottom or outside section of the Round), 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 = Moist

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