Beef - Bottom Round Roast

About Bottom Round Roast:

This cut comes from the outside of the lear leg of the steer. This group of muscles gets a lot of exercise and so the meat can be tough if not cooked correctly. The bottom round tends to have more marbling than other cuts form this section, however, it is still a very lean cut and should be cooked slowly to medium/medium rare doneness to avoid a tough texture.

Bottom round makes a great pot roast, roast beef, slice thin for deli meat, add leftovers to pastas salads and more!

Top Round vs Bottom Round vs Eye Round

All of three cuts come from the rump and hind leg of the cow. This area is known as the round primal. The top and bottom rounds contain more marbling than eye of the round, but all are fairly lean cuts that can be tough if they’re overcooked.

The biggest difference really comes down to size. While the eye and the bottom round are similar in size and good for a family meal, the top round is a much larger cut suitable for a large gathering. 

*Our beef is frozen when fresh and packed in a vacuum sealed package.

Our beef comes from our 100% grass-fed and finished cows!

The cows here at Wolf Oak farm spend their time out on our pastures grazing on diverse grasses and clover.

We also over-seed additional types of forbs, legumes and shrubs for a well balanced salad bar for our livestock.

All that grass-fed goodness absolutely shines through in the quality, taste, and nutrition of our pasture raised beef.