Also known as a “rump roast,” a bottom round steak is a lean cut of beef taken from the rear leg of the cow. Given that this muscle gets a lot of exercise, the resulting steak tends to be on the tougher side, but it’s also flavorful and packed with protein. When cooked properly, using methods such as slow-cooking or braising until fall-off-the-bone tender, it can be a delicious and satisfying meal.
Bottom round steak recipes have been a staple in many cultures for centuries. In the United States, it is often used in pot roasts, stews, and other dishes where the meat is cooked slowly in liquid. In other parts of the world, it may be grilled, roasted, or even made into jerky. No matter how it’s prepared, bottom round steak is a versatile and affordable cut of meat that can be enjoyed by people of all ages.
