Bottom round steak is a versatile and affordable cut of beef. Unfortunately, it’s very lean and tough, so you can’t cook it like a more tender steak. With the right cooking methods, however, you can transform it into a delicious and satisfying meal. I’ll share more facts and useful tips about bottom round steak later in this article.
What Is Bottom Round Steak?
Bottom round steak is a boneless cut taken from the bottom round roast, located in the rear part of the cow (the round primal). It’s lean and tough, but it has good flavor. Because it’s inexpensive, bottom round steak is popular for people looking for budget-friendly meals. Although labeled a “steak,” it shouldn’t be quickly cooked at high temperatures like tender cuts. Instead, it benefits from slower cooking methods, which make it flavorful and reasonably tender.
What Are the Other Names for Bottom Round Steak?
Here are some of the most popular other names for bottom round steak in the United States:
- Western Griller,
- Bottom Round London Broil.
It’s sometimes mistakenly called “Outside Round Steak,” but this is a different cut. Bottom round steak should also not be confused with other cuts from the round primal, such as eye of round and top round.
Where Does Bottom Round Steak Come From on a Cow?
Bottom round steak comes from the round primal section of the cow, specifically from the bottom round roast. Since this part of the cow gets a lot of exercise, the meat is naturally lean and tough, with a chewy texture.
Bottom Round Steak Nutrition Facts
Bottom Round Steak Nutrition facts per 100g (About 3,5 oz)
| Nutrition facts | Portion size: 3.45 oz = 100g |
|---|---|
| Calories | 150 |
| Total Fat | 6.59 g |
| Saturated Fat | 2.3 g |
| Cholesterol | 61 mg |
| Protein | 21.2 g |
What Does Bottom Round Steak Taste Like?
Bottom round steak has a mild beefy flavor when cooked properly, but it’s naturally lean and tough. That’s why most people prepare it with sauces, marinades, or breadcrumbs to boost the flavor. Marinating the steak also significantly improves its juiciness and adds new flavors.
Is Bottom Round Steak Tender?
Bottom round steak is naturally extremely tough because it comes from the cow’s round primal area, which gets a lot of exercise. Unlike cuts such as ribeye or strip steak, the bottom round isn’t suitable for quick, high-heat cooking methods. Although it’s possible to make this cut relatively tender through slow cooking, mechanical tenderization, or enzyme-based marinades, these methods require extra time and effort. If you’re looking for a steak that’s naturally tender and flavorful without all the extra work, you might prefer another cut.
What Are the Best Methods for Cooking Bottom Round Steak?
Bottom round steak is lean and tough, so it shines when you cook it low and slow – think braises, stews, or pot roasts. If you try to cook it quickly over high heat like a regular steak, it’ll turn out tough and chewy, so it’s best to avoid that. Also, don’t overcook it. Keeping it rare to medium-rare helps it stay more tender and flavorful.
Bottom round steak is a pretty versatile cut, though. Pound it thin, and it makes a great chicken fried steak. You can also slice it into 1-inch thick pieces, tenderize them, and grill or pan-sear. It’s also a solid choice for Swiss steak, sandwiches, beef jerky, and stir-fries.
