Flat Outside Round – Subsection Cut

The flat outside round is the largest section of the bottom round subprimal. It’s a beef cut from the rear leg of the animal, an area where the muscles get a lot of use from walking and moving around. Because of this, cuts from this section are naturally very lean and extremely tough.

The flat outside round yields a few roasts and steaks, such as bottom round roast, bottom round rump roast, western steak, and bottom round steak. These cuts are very inexpensive, but unfortunately, they are really tough and chewy. To make them tender and tasty, you need to cook them correctly and give them enough time. With the right cooking method and a bit of patience, these cuts can turn into a satisfying meal. It just requires long, slow, and low cooking to break down the tough muscle fibers. If you know how to cook tough beef cuts, the meat from this section won’t disappoint.