bottom round


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bottom round

n.
A cut of meat, such as steak, taken from the outer section of a round of beef.

bot′tom round′


n.
a cut of beef taken from the outer part of the round.
[1920–25]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.bottom round - cut from the roundbottom round - cut from the round; suitable for pot roast
pot roast - cut of beef suitable for simmering in liquid in a closed pot
References in periodicals archive ?
Typically, biltong starts as thicker strips of meat taken from prime cuts; the bottom round, known as "silverside" in South Africa, is a popular choice, as is the eye of round.
Healthy Cuts of Meat MEAT (3 1/2 OUNCE CALORIES PROTEIN SATURATED SERVING, COOKED) (GRAMS) FAT (*) (GRAMS) Bottom round 150 30 1.
Ground beef joins a list of extra lean beef cuts that meet the AHA's requirements, including USDA Select grade of the following: Bottom Round Steak; Sirloin Tip Steak; Top Sirloin Petite Roast, Boneless; Top Sirloin Strips; Top Sirloin Filet; Top Sirloin Kabob; and Top Sirloin Steak, Boneless, Center Cut.
Look for Leaner Cuts of Beef: The leanest beef cuts include round steaks and roasts (eye round, top round, bottom round, round tip), top loin, top sirloin,
Flagging ports, a see-through face shield and rugged bottom round out this workhorse.
This provided analytical data that had not previously been available in SR on beef cuts such as top loin steak, ribeye, top and bottom round, chuck, and brisket," says Patterson.
Beef's bottom line: The leaner cuts are round steaks and roasts (eye round, top round, bottom round, and round tip), top loin, top sirloin, chuck shoulder, arm roasts, ground round, and ground sirloin.
Many retailers have started to include other Beef Value Cuts in their fresh meat case including: Beef Shoulder Center Steak (Ranch Cut), Beef Shoulder Tender Medallions, Beef Round Sirloin Tip Center Steak, Beef Round Sirloin Tip Center Roast , Beef Round Sirloin Tip Side Steak and Beef Bottom Round (Western Griller).
Creole Beef Over Rice 1 1/2 pounds bottom round steak cut into 1/2-inch cubes 2 teaspoons vegetable oil 1 large onion, chopped 1 large green bell pepper, chopped 4 stalks celery, chopped 1 tablespoon dry Creole OR Cajun seasoning 2 cans (14 oz.
3 pounds boneless beef chuck OR bottom round roast, cut into 4 pieces
For less tender cuts, such as the chuck roast or bottom round roast, moist heat cooking techniques, such as braising and stewing, are best," Zino explained.