Bottom Round (Gooseneck) – Subprimal Cut

The bottom round (gooseneck) is a subprimal cut of beef from the round primal, specifically from the outside of the rear leg of the animal. It’s a large, boneless section made up of several muscles, which butchers break down into two smaller cuts: the flat outside round and the heel outside round. These are then further cut into roasts and steaks.

The bottom round (gooseneck) yields many cuts, most of which are naturally very lean and extremely tough, except the merlot steak, which is relatively tender. The rest require the right cooking methods, such as slow roasting or braising (ideally with some moisture), to break down the tough muscle fibers and make the meat tender and flavorful. Sure, the bottom round subprimal is one of the cheapest sections of the animal, but it’s only worth it if you know how to work with very tough and lean beef cuts.