The Bottom Round Steak is an underappreciated cut of meat that deserves more attention from home cooks.
It has many flavors and is also very lean, making it a healthy option for those watching their fat intake.
Triny, butcher and owner of Carnivore's, cuts our bottom rounds about 3/4" thick.
1 Steak per package.
When cooked correctly, the Bottom Round steak can be tender and juicy. Carnivores Style has a no-fail technique.
We always love skillet cooking. Marinating a bottom round steak is easy and makes great fajitas.
But right now we are into braising. Put it in the oven in the morning, and have super succulent meat for dinner, with delicious leftovers. Cut the steaks into cubes for stew.
These steaks make faster-cooking German Sauerbraten than the traditional bottom round roast.