bottom round steak (beef)
Beef bottom round steak offers beef lovers a combination of bold flavor and affordability, making it a smart choice for those willing to put a little extra effort into preparation. While this cut might not provide the melt-in-your-mouth tenderness of some prime steaks, it delivers on versatility and taste when prepared with the right techniques. Introduction to Beef Bottom Round Steak Beef Bottom Round Steak represents a fantastic combination of value and flavor. It’s typically one of the most affordable cuts of beef, making it an excellent choice for budget-conscious cooks. While it’s a leaner cut and therefore can be tougher than some, its robust flavor and versatility make it a worthwhile addition to your culinary repertoire. The key is understanding how to cook it properly to unlock its full potential. Culinary Uses of Beef Bottom Round Steak The adaptability of Beef Bottom Round Steak is a major selling point. Here are some of its most common culinary applications: Slow Cooking (Braising and Stewing): This is arguably the best way to cook Bottom Round. Slow cooking breaks down the tough connective tissue, resulting in incredibly tender and flavorful meat. Roast Beef: Bottom Round can be roasted, especially if marinated first. It’s crucial to cook it to medium-rare or medium and slice it thinly against the grain. Steak Sandwiches: Thinly sliced, cooked Bottom Round is perfect for steak sandwiches. Cubed Steak: Bottom Round is a common choice for making cubed steak, which is then typically pan-fried. Beef Stroganoff: The rich flavor of Bottom Round works well in this classic dish. Stir-Fries: Thinly sliced Bottom Round can be used in stir-fries, although quick cooking is essential to prevent toughness. Kabobs: Marinated cubes of the cut can be a great option. Chicken Fried Steak: A classic Southern comfort food, often made with Bottom Round. Used in ground beef (adds flavor and leanness). It can be used to make jerky. Slow Cooking (Braising and Stewing): This is arguably the best way to cook Bottom Round. Slow cooking breaks down the tough connective tissue, resulting in incredibly tender and flavorful meat. Roast Beef: Bottom Round can be roasted, especially if marinated first. It’s crucial to cook it to medium-rare or medium and slice it thinly against the grain. Steak Sandwiches: Thinly sliced, cooked Bottom Round is perfect for steak sandwiches. Cubed Steak: Bottom Round is a common choice for making cubed steak, which is then typically pan-fried. Beef Stroganoff: The rich flavor of Bottom Round works well in this classic dish. Stir-Fries: Thinly sliced Bottom Round can be used in stir-fries, although quick cooking is essential to prevent toughness. Kabobs: Marinated cubes of the cut can be a great option. Chicken Fried Steak: A classic Southern comfort food, often made with Bottom Round. Used in ground beef (adds flavor and leanness). It can be used to make jerky. Kitchen Guide Beef, Lamb, Venison (steaks, chops, roast) The USDA minimum safe internal temperature is 145°F. Popular serving temperatures: 110 – 120°F – Blue 120 – 130°F – Rare 130 – 135°F – Medium Rare (most popular, especially by chefs)135 – 145°F – Medium 145 – 155°F – Medium Well 155°F and more – Well Done 110 – 120°F – Blue 120 – 130°F – Rare 130 – 135°F – Medium Rare (most popular, especially by chefs) 135 – 145°F – Medium 145 – 155°F – Medium Well 155°F and more – Well Done Tips for Cooking Beef Bottom Round Steak Because Bottom Round is a lean and potentially tough cut, these tips are crucial for success: Tenderize: Use a meat mallet to physically tenderize the steak before cooking. Marinate: Marinating helps tenderize the meat and add flavor. Acidic marinades are particularly effective. Slow Cook: For the most tender results, braise or stew the Bottom Round. Don’t Overcook (if grilling or pan-searing): If you choose to grill or pan-sear, aim for medium-rare to medium to avoid dryness. Use a Meat Thermometer: This ensures accurate cooking and prevents overcooking. Slice Thinly and Against the Grain: This is absolutely essential for maximizing tenderness. Add Moisture: Consider using a sauce, gravy, or marinade to add moisture and flavor. Braise it in flavorful liquid. Use moderate heat for roasting. Keep it moist when reheating. Tenderize: Use a meat mallet to physically tenderize the steak before cooking. Marinate: Marinating helps tenderize the meat and add flavor. Acidic marinades are particularly effective. Slow Cook: For the most tender results, braise or stew the Bottom Round. Don’t Overcook (if grilling or pan-searing): If you choose to grill or pan-sear, aim for medium-rare to medium to avoid dryness. Use a Meat Thermometer: This ensures accurate cooking and prevents overcooking. Slice Thinly and Against the Grain: This is absolutely essential for maximizing tenderness. Add Moisture: Consider using a sauce, gravy, or marinade to add moisture and flavor. Braise it in flavorful liquid. Use moderate heat for roasting. Keep it moist when reheating. 10 Fun Facts About Beef Bottom Round Steak Bottom Round comes from the round primal, the rear leg of the cow. It’s also sometimes called “Bottom Round Roast” or “Western Griller.” It’s one of the most economical cuts of beef. It’s a lean cut, meaning it has relatively little fat. It’s a great source of protein and essential nutrients. It’s a very flavorful cut, despite its leanness. It’s often used to make deli roast beef. The “rump roast” often comes from the Bottom Round. It’s a popular choice for making beef jerky due to its leanness and flavor. Proper cooking technique is key to achieving tenderness. Bottom Round comes from the round primal, the rear leg of the cow. It’s also sometimes called “Bottom Round Roast” or “Western Griller.” It’s one of the most economical cuts of beef. It’s a lean cut, meaning it has relatively little fat. It’s a great source of protein and essential nutrients. It’s a very flavorful cut, despite its leanness. It’s often used to make deli roast beef. The “rump roast” often comes from the Bottom Round. It’s a popular choice for making beef jerky due to its leanness and flavor. Proper cooking technique is key to achieving tenderness. Culinary History of Beef Bottom Round Steak Beef Bottom Round, as a cut from a heavily worked muscle group, has likely been a part of human diets for as long as cattle have been butchered. Historically, tougher cuts like Bottom Round were valued for their affordability and were often prepared using slow-cooking methods like stewing and braising, which were necessary to tenderize the meat. These techniques have remained popular throughout history and continue to be the most effective ways to cook Bottom Round. As culinary knowledge evolved, other methods like marinating and thin slicing were developed to broaden the culinary applications of this versatile cut. Read More Nutritional Information on Beef Bottom Round Steak Beef Bottom Round Steak is a lean and nutritious cut of beef. It’s an excellent source of high-quality protein, which is essential for building and repairing tissues. It also provides important minerals like iron, crucial for red blood cell production, and zinc, which supports immune function. Because it’s a lean cut, it’s lower in fat and calories than many other cuts of beef, making it a good choice for those watching their fat intake. The specific nutritional content can vary based on the exact cut and cooking method, but generally, it’s a healthy and protein-rich option. Read More Read More: Culinary History of Beef Bottom Round Steak Early Days: Necessity and Preservation In the pre-industrial era, before refrigeration and sophisticated butchery techniques, beef consumption was far from the neatly packaged, readily available experience it is today. Cattle were primarily work animals, valued for their strength in plowing fields and pulling carts. When they reached the end of their working lives, their meat, particularly from the heavily used round primal, was tough and lean. The bottom round, along with the other muscles of the round (top round, eye of round), was a cut born of necessity. Its characteristics dictated its early culinary uses: Toughness: Coming from a heavily worked muscle group, the bottom round was naturally tough. This meant that quick cooking methods were largely unsuitable. Leanness: With minimal intramuscular fat (marbling), the bottom round lacked the inherent tenderness and moisture found in cuts like ribeye or tenderloin. Abundance: The round primal is a large section of the animal, yielding a significant amount of meat. This made cuts like the bottom round a practical and economical choice. Toughness: Coming from a heavily worked muscle group, the bottom round was naturally tough. This meant that quick cooking methods were largely unsuitable. Leanness: With minimal intramuscular fat (marbling), the bottom round lacked the inherent tenderness and moisture found in cuts like ribeye or tenderloin. Abundance: The round primal is a large section of the animal, yielding a significant amount of meat. This made cuts like the bottom round a practical and economical choice. These characteristics led to the following primary culinary applications: Slow Cooking: Braising, stewing, and pot-roasting were the cornerstones of bottom round preparation. These methods, involving long cooking times in liquid at low temperatures, helped to break down the tough connective tissue and tenderize the meat. These dishes were hearty, flavorful, and provided sustenance, particularly during colder months. Preservation: The leanness of the bottom round made it an excellent candidate for preservation techniques. Salting, drying, and smoking were common methods used to extend the shelf life of the meat, creating products like jerky and various cured meats. Regional Variations: Different cultures developed unique ways to utilize bottom round, often incorporating local ingredients and spices. For instance, in some European traditions, it might be braised with root vegetables and wine, while in other regions, it could be cured and used in various preserved meat products. Slow Cooking: Braising, stewing, and pot-roasting were the cornerstones of bottom round preparation. These methods, involving long cooking times in liquid at low temperatures, helped to break down the tough connective tissue and tenderize the meat. These dishes were hearty, flavorful, and provided sustenance, particularly during colder months. Preservation: The leanness of the bottom round made it an excellent candidate for preservation techniques. Salting, drying, and smoking were common methods used to extend the shelf life of the meat, creating products like jerky and various cured meats. Regional Variations: Different cultures developed unique ways to utilize bottom round, often incorporating local ingredients and spices. For instance, in some European traditions, it might be braised with root vegetables and wine, while in other regions, it could be cured and used in various preserved meat products. The Industrial Age and the Rise of Marbling The Industrial Revolution and the subsequent advancements in agriculture and food processing brought significant changes to beef production and consumption. The focus shifted towards faster-growing cattle breeds, often fed on grain to increase marbling. This emphasis on intramuscular fat had a profound impact on the perception and use of cuts like the bottom round. Grading Systems: The introduction of beef grading systems, such as the USDA system in the United States (Prime, Choice, Select), prioritized marbling as the primary indicator of quality. Bottom round, typically falling into the “Select” or ungraded categories, was often viewed as inferior to the more marbled cuts. Marketing and Consumer Perception: The beef industry heavily promoted the “Prime” and “Choice” cuts, emphasizing their tenderness and flavor. This further marginalized leaner cuts like the bottom round, associating them with toughness and lower quality. The Rise of Ground Beef: The growing popularity of ground beef, fueled by the rise of fast food and convenience foods, provided an outlet for less desirable cuts, including the bottom round. This further reduced its use as a whole-muscle steak. Grading Systems: The introduction of beef grading systems, such as the USDA system in the United States (Prime, Choice, Select), prioritized marbling as the primary indicator of quality. Bottom round, typically falling into the “Select” or ungraded categories, was often viewed as inferior to the more marbled cuts. Marketing and Consumer Perception: The beef industry heavily promoted the “Prime” and “Choice” cuts, emphasizing their tenderness and flavor. This further marginalized leaner cuts like the bottom round, associating them with toughness and lower quality. The Rise of Ground Beef: The growing popularity of ground beef, fueled by the rise of fast food and convenience foods, provided an outlet for less desirable cuts, including the bottom round. This further reduced its use as a whole-muscle steak. Rediscovering Value: Late 20th and Early 21st Centuries Despite the challenges, the bottom round steak began to experience a resurgence in the late 20th and early 21st centuries. Several factors contributed to this renewed appreciation: Health Consciousness: Growing awareness of the health risks associated with high-fat diets led to a greater emphasis on lean protein sources. Bottom round, with its low fat content, fit well into this evolving dietary landscape. Economic Considerations: As the price of premium beef cuts increased, the affordability of bottom round became a significant advantage. It offered a budget-friendly way to enjoy beef without sacrificing nutritional value. Culinary Innovation: Chefs and home cooks began to rediscover the versatility of bottom round, experimenting with cooking techniques and flavor combinations to maximize its potential. Ethnic Cuisines: Bottom round found a natural home in various ethnic cuisines that traditionally utilize leaner cuts of beef. Examples include: Latin American Cuisine: Used in dishes like ropa vieja (shredded beef stew) and various preparations involving slow cooking and flavorful sauces. European Cuisine: Featured in traditional pot roasts, braises, and stews, often with root vegetables and hearty seasonings. Rouladen A traditional German dish that uses the Bottom Round Health Consciousness: Growing awareness of the health risks associated with high-fat diets led to a greater emphasis on lean protein sources. Bottom round, with its low fat content, fit well into this evolving dietary landscape. Economic Considerations: As the price of premium beef cuts increased, the affordability of bottom round became a significant advantage. It offered a budget-friendly way to enjoy beef without sacrificing nutritional value. Culinary Innovation: Chefs and home cooks began to rediscover the versatility of bottom round, experimenting with cooking techniques and flavor combinations to maximize its potential. Ethnic Cuisines: Bottom round found a natural home in various ethnic cuisines that traditionally utilize leaner cuts of beef. Examples include: Latin American Cuisine: Used in dishes like ropa vieja (shredded beef stew) and various preparations involving slow cooking and flavorful sauces. European Cuisine: Featured in traditional pot roasts, braises, and stews, often with root vegetables and hearty seasonings. Rouladen A traditional German dish that uses the Bottom Round Latin American Cuisine: Used in dishes like ropa vieja (shredded beef stew) and various preparations involving slow cooking and flavorful sauces. European Cuisine: Featured in traditional pot roasts, braises, and stews, often with root vegetables and hearty seasonings. Rouladen A traditional German dish that uses the Bottom Round Latin American Cuisine: Used in dishes like ropa vieja (shredded beef stew) and various preparations involving slow cooking and flavorful sauces. European Cuisine: Featured in traditional pot roasts, braises, and stews, often with root vegetables and hearty seasonings. Rouladen A traditional German dish that uses the Bottom Round Common Preparations and Culinary Uses of Bottom Round Steak Roast Beef: Bottom round is frequently used for roast beef, particularly for slicing thin for sandwiches. Slow roasting, often with a marinade or rub, helps to tenderize the meat. Cube Steak/Chicken Fried Steak The bottom round is often mechanically tenderized, making a “cube steak”, that is then used for chicken-fried steak. Swiss Steak: This classic dish involves braising bottom round steak in a tomato-based sauce, often with vegetables. The long, slow cooking process tenderizes the meat and creates a rich, flavorful gravy. Beef Stew: Bottom round is a popular choice for beef stew, providing a hearty and flavorful base for the dish. Braising: This versatile cooking method, involving slow cooking in liquid, is ideal for bottom round. It can be braised in various liquids, from wine and broth to tomato sauce and beer. Marinating and Grilling (with careful technique): While not naturally tender, bottom round can be grilled if properly marinated and cooked to the correct doneness (usually medium-rare to medium). Thin slicing against the grain is crucial for tenderness. Roast Beef: Bottom round is frequently used for roast beef, particularly for slicing thin for sandwiches. Slow roasting, often with a marinade or rub, helps to tenderize the meat. Cube Steak/Chicken Fried Steak The bottom round is often mechanically tenderized, making a “cube steak”, that is then used for chicken-fried steak. Swiss Steak: This classic dish involves braising bottom round steak in a tomato-based sauce, often with vegetables. The long, slow cooking process tenderizes the meat and creates a rich, flavorful gravy. Beef Stew: Bottom round is a popular choice for beef stew, providing a hearty and flavorful base for the dish. Braising: This versatile cooking method, involving slow cooking in liquid, is ideal for bottom round. It can be braised in various liquids, from wine and broth to tomato sauce and beer. Marinating and Grilling (with careful technique): While not naturally tender, bottom round can be grilled if properly marinated and cooked to the correct doneness (usually medium-rare to medium). Thin slicing against the grain is crucial for tenderness. The Future of Bottom Round The culinary history of the bottom round steak is a story of resilience and adaptation. It’s a cut that has overcome perceptions of toughness and inferiority to find its place in a diverse range of culinary applications. As consumers continue to seek affordable, healthy, and flavorful protein sources, and as chefs continue to explore the potential of less-celebrated cuts, the bottom round is likely to remain a valuable and versatile option in kitchens around the world. It’s a testament to the fact that culinary excellence can be found in unexpected places, and that even the most humble cut of meat can have a rich and flavorful history. Read More: Nutritional Information on Beef Bottom Round Steak Understanding the Source: Location, Location, Location Bottom round steak, like top round, originates from the round primal, the rear leg of the cow. This area is heavily exercised, resulting in lean muscle with significant connective tissue. The crucial difference between top and bottom round lies in their position: Top Round: Located on the inside of the leg, making it slightly more tender. Bottom Round: Located on the outside of the leg, making it leaner but also tougher due to increased muscle use. Top Round: Located on the inside of the leg, making it slightly more tender. Bottom Round: Located on the outside of the leg, making it leaner but also tougher due to increased muscle use. This location dictates the steak’s characteristics: lean, less marbled, and requiring specific cooking techniques to achieve optimal tenderness. Nutritional Profile: Lean and Nutrient-Dense The defining nutritional feature of bottom round steak is its leanness. It’s an excellent source of protein and several essential nutrients, while being low in fat and calories. Here’s a detailed breakdown of a typical 3.5-ounce (100-gram) serving of cooked bottom round steak (values can vary based on the specific grade of beef and cooking method): Calories: Approximately 140-170 calories. This makes it one of the lowest-calorie steak options. Protein: 26-31 grams. Bottom round is a protein powerhouse, crucial for muscle building, repair, and overall health. Fat: 3-6 grams. It’s classified as a “lean” cut by USDA standards, with very low total fat content. Saturated Fat: 1-2.5 grams. The saturated fat content is minimal, making it a heart-healthy choice. Cholesterol: 60-80 milligrams. The cholesterol content is moderate and comparable to other lean protein sources. Iron: 2-3 milligrams. Provides readily absorbable heme iron, important for oxygen transport. Zinc: 4-6 milligrams. An excellent source of zinc, vital for immune function, wound healing, and cell growth. Selenium: 20-30 micrograms. A good source of this antioxidant, which protects cells from damage. Vitamin B12: 2-3 micrograms. Beef is a primary dietary source of Vitamin B12, essential for nerve function and red blood cell formation. Niacin (Vitamin B3): 5-7 milligrams. Contributes to energy metabolism and healthy skin. Vitamin B6 (Pyridoxine): 0.4-0.6 milligrams. Important for brain development and function. Phosphorus: 150-200 milligrams. Supports bone health and energy production. Calories: Approximately 140-170 calories. This makes it one of the lowest-calorie steak options. Protein: 26-31 grams. Bottom round is a protein powerhouse, crucial for muscle building, repair, and overall health. Fat: 3-6 grams. It’s classified as a “lean” cut by USDA standards, with very low total fat content. Saturated Fat: 1-2.5 grams. The saturated fat content is minimal, making it a heart-healthy choice. Cholesterol: 60-80 milligrams. The cholesterol content is moderate and comparable to other lean protein sources. Iron: 2-3 milligrams. Provides readily absorbable heme iron, important for oxygen transport. Zinc: 4-6 milligrams. An excellent source of zinc, vital for immune function, wound healing, and cell growth. Selenium: 20-30 micrograms. A good source of this antioxidant, which protects cells from damage. Vitamin B12: 2-3 micrograms. Beef is a primary dietary source of Vitamin B12, essential for nerve function and red blood cell formation. Niacin (Vitamin B3): 5-7 milligrams. Contributes to energy metabolism and healthy skin. Vitamin B6 (Pyridoxine): 0.4-0.6 milligrams. Important for brain development and function. Phosphorus: 150-200 milligrams. Supports bone health and energy production. Key Nutritional Advantages Exceptionally Lean: Bottom round is one of the leanest cuts of beef available, making it ideal for those watching their fat intake. High in Protein: Provides a significant amount of complete protein, essential for various bodily functions. Rich in Essential Nutrients: A good source of iron, zinc, selenium, and B vitamins, contributing to overall health and well-being. Budget-Friendly: Bottom round is typically one of the most affordable cuts of beef, making it an accessible source of high-quality protein. Exceptionally Lean: Bottom round is one of the leanest cuts of beef available, making it ideal for those watching their fat intake. High in Protein: Provides a significant amount of complete protein, essential for various bodily functions. Rich in Essential Nutrients: A good source of iron, zinc, selenium, and B vitamins, contributing to overall health and well-being. Budget-Friendly: Bottom round is typically one of the most affordable cuts of beef, making it an accessible source of high-quality protein. The Tenderness Challenge and How to Overcome It The primary challenge with bottom round steak is its toughness. Due to its location on the heavily worked rear leg, it has a high amount of connective tissue. This requires specific cooking strategies to break down that tissue and create a tender eating experience: Marinating is Crucial: Marinades are not optional for bottom round; they are essential. Acidic marinades (using ingredients like vinegar, citrus juice, or yogurt) help tenderize the meat by breaking down muscle fibers. Slow Cooking Methods: Braising (cooking in liquid at a low temperature for an extended period) is the gold standard for tenderizing bottom round. Slow cookers and Dutch ovens are ideal for this. Thin Slicing Against the Grain: After cooking, always slice bottom round thinly and against the grain (perpendicular to the muscle fibers). This shortens the fibers, making the meat easier to chew. Mechanical Tenderization: Pounding the steak with a meat mallet before cooking can also help break down connective tissue. Avoid Over Cooking Medium-rare is ideal. Marinating is Crucial: Marinades are not optional for bottom round; they are essential. Acidic marinades (using ingredients like vinegar, citrus juice, or yogurt) help tenderize the meat by breaking down muscle fibers. Slow Cooking Methods: Braising (cooking in liquid at a low temperature for an extended period) is the gold standard for tenderizing bottom round. Slow cookers and Dutch ovens are ideal for this. Thin Slicing Against the Grain: After cooking, always slice bottom round thinly and against the grain (perpendicular to the muscle fibers). This shortens the fibers, making the meat easier to chew. Mechanical Tenderization: Pounding the steak with a meat mallet before cooking can also help break down connective tissue. Avoid Over Cooking Medium-rare is ideal. Healthy Cooking Methods Braising: This is the most recommended method for bottom round, resulting in fall-apart tender meat. Slow Cooking: Similar to braising, slow cooking in a slow cooker achieves excellent tenderness. Marinating and Grilling/Broiling (with caution): If grilling or broiling, thorough marinating is absolutely essential, and the steak should be cooked to no more than medium-rare to medium to avoid excessive dryness and toughness. Thin slicing is crucial. Stir-Frying (thinly sliced): Thinly sliced bottom round can be used in stir-fries, where the quick cooking time helps prevent it from becoming too tough. Braising: This is the most recommended method for bottom round, resulting in fall-apart tender meat. Slow Cooking: Similar to braising, slow cooking in a slow cooker achieves excellent tenderness. Marinating and Grilling/Broiling (with caution): If grilling or broiling, thorough marinating is absolutely essential, and the steak should be cooked to no more than medium-rare to medium to avoid excessive dryness and toughness. Thin slicing is crucial. Stir-Frying (thinly sliced): Thinly sliced bottom round can be used in stir-fries, where the quick cooking time helps prevent it from becoming too tough. Incorporating Bottom Round into a Healthy Diet Vegetable-Forward Meals: Pair bottom round with a generous portion of vegetables to create a balanced and nutritious meal. Whole Grain Companions: Serve with whole grains like brown rice, quinoa, or farro for added fiber and nutrients. Portion Control: While lean, portion control is still important. A 3-4 ounce serving is a good guideline. Dietary Variety: Include a variety of protein sources in your diet, not just bottom round. Vegetable-Forward Meals: Pair bottom round with a generous portion of vegetables to create a balanced and nutritious meal. Whole Grain Companions: Serve with whole grains like brown rice, quinoa, or farro for added fiber and nutrients. Portion Control: While lean, portion control is still important. A 3-4 ounce serving is a good guideline. Dietary Variety: Include a variety of protein sources in your diet, not just bottom round. Bottom Round vs. Other Cuts Compared to fattier cuts like ribeye or T-bone, bottom round is dramatically lower in calories, fat, and saturated fat. It provides a comparable amount of protein, making it a much healthier choice for those managing their weight or fat intake. Compared to top round (another lean cut), bottom round is even leaner but also tougher. Conclusion: A Nutritious and Economical Option with a Caveat Beef bottom round steak is a nutritional powerhouse, offering a high-protein, low-fat, and nutrient-rich option at an affordable price. Its leanness makes it a particularly good choice for those seeking to reduce their fat intake. However, its inherent toughness requires careful preparation and cooking. Marinating, slow cooking, and proper slicing are not merely suggestions; they are essential for achieving a palatable and enjoyable result. When prepared correctly, bottom round steak can be a delicious and healthy addition to a balanced diet, proving that nutritious eating doesn’t have to be expensive or complicated. It’s a versatile cut that rewards those who understand its unique characteristics. Beef Bottom Round Steak is a shining example of how delicious and satisfying meals can be created with budget-friendly ingredients. This flavorful, versatile, and nutritious cut, when cooked with care and understanding, can be the star of a wide variety of dishes. Don’t be intimidated by its reputation for toughness – embrace the techniques of slow cooking, marinating, and proper slicing, and you’ll discover the hidden potential of Beef Bottom Round Steak. It’s a cut that rewards patience and skill with truly delicious results. Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). 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Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.