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Bottom Round
Bottom Round
  • NAMP/IMPS - 170
Cut Description
  • Bottom Round is removed from the round beef primal and contains the eye, outside round (flat) and the heel. This cut is often referred to as the gooseneck
  • Full flavored cut that is lower in price
  • Offers operators a variety of hearty menu applications and ideal for high-volume recipes
  • Requires minimal attention to maintain optimal serving quality
  • Priced lowest in July and August, but presents a good value throughout the fall.
  • Because Bottom Round generally ranks among the least-expensive beef cuts, it can be menued cost-effectively all year
  • Beef Round Bottom
  • Gooseneck
  • Outside Round
Preparation Information
Best prepared using moist heat such as slow cooking or braising to enhance tenderness and add flavor.
Recommended Menu Applications
  • Shredded beef (Mexican/barbecued beef)
  • Steak, cubed/chicken fried/fingers
  • Steak, Swiss
  • Stew/Pot Pies/Turnover
  • French dip/Italian beef sandwiches
  • Pot roast (moist heat)
  • Roast beef
  • Sliced beef in gravy/bbq sauce
  • Soup
  • Steak (marinating recommended)
  • Stir fry (marinated)
  • Stroganoff
  • Hash
Ordering Tips
  • Cuts in the IMPS/NAMP 170 and 171 series include specific cutting, trimming and boning specifications
  • Netting or tying Specifications are also included
  • Heavy, opaque connective tissue separating the bottom round from the sirloin tip (knuckle) shall be excluded

Round Lexicon

  • Eye of Round: This boneless cut is produced by separating it from the top and outside rounds and heel at the natural seams
  • Flat: The outside round; the bottom round without the heel and eye
  • Gooseneck: Another name for the beef bottom round
  • Heel: A shank muscle separated from the outside round along a natural seam
Related Cuts
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