Protein Food
Bottom Round
About This Entry
Bottom round is a lean hindquarter roast slightly tougher than top round, commonly used for deli roast beef or slow roasting. Pair with medium reds or lighter styles when served with jus, horseradish, or fatty accompaniments.
Beginner Guide
Bottom round sits below top round on the leg — good value for roasting but benefits from slow cooking or thin slicing. Rump roast is often this cut.
FAQ
- What is Bottom Round?
- Bottom round sits below top round on the leg — good value for roasting but benefits from slow cooking or thin slicing.
- How should Bottom Round be cooked for best results?
- Lean cuts benefit from medium-rare to medium doneness, resting before slice, and slicing against the grain — avoid overcooking which dries the meat and makes tannic wines taste harsh.
At a Glance
Group
Beef
Classification
Animal Protein Foods
Scientific name
Bos taurus
Scientific Classification
- Display name
- Bottom Round
- Classification
- Animal Protein Foods
- Group
- Beef
- Scientific name
- Bos taurus
Taxonomy
- Cut type
- roast
- Anatomical cut
- round
- Bone state
- boneless
- Processing state
- fresh
- Fat content
- lean
- Primary cooking methods
- roast, braise
- Recommended doneness
- medium, medium well