How to cut beef bottom round

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And when a skilled butcher takes that puzzle apart, the result is a ton of delicious meat, all of which has different texture and flavor. But all that meat can be confusing, especially when you walk into the grocery store or a butcher shop and see it all together. Finding the cut that suits your needs can be tougher than a well-done top round.

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Share your post with your fan club! Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. I just bought a 14 pound bottom round roast for 99 cents a pound and I need some help!

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TThis steak is identified by the round leg bone and three muscles. At the top of the screen is the top round, at the lower left is the bottom round, and lower right is the eye of the round. Cooking Recommendations Braise or Panfry.

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The tastiest cuts of beef are often the ones with more fat. But when you're concerned about your health or you're trying to watch your weight, you want the leanest cuts of beef. You don't necessarily have to sacrifice flavor by choosing lean cuts of beef, though. Use this guide on cuts of beef to make smart choices.

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Cuts of beef are first divided into primal cutspieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality.

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These example sentences are selected automatically from various online news sources to reflect current usage of the word 'bottom round. Send us feedback. See more words from the same year.

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Bottom round roast comes from the hind leg of the steer, and is one of the most economical beef cuts. Purchasing a bottom round roast and slicing it up into steaks yourself can save you a lot of money over buying steaks pre-cut. This cut of beef is boneless, so you only need a sharp knife to cut the steaks, rather than a bone saw. The number of steaks you can get from a single roast depends on the size of the roast and the desired thickness for each steak.

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Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods.

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The beef round is a large primal cut consisting mainly of the rear leg and rump of the animal. Steaks and roasts from the beef round can be tough since those muscles get a lot of exercise. They're also very lean since most of the fat on a beef cow is deposited toward the front of the animal.

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