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Bottom Round Flat
Bottom Round Flat
  • IMPS/NAMP - 171B
Cut Description
  • The outside round; the bottom round without the heel and eye
  • 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
    • Outside Round (Flat)
    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
    • Roast beef
    • Sliced beef in gravy/bbq sauce
    • Soup
    • Steak
    • Stir-fry
    • Stroganoff
    • Hash
    Ordering Tips
    • Produced by separating the boneless item from the top round, sirloin tip (knuckle), heel, and semitendinosus or eye of round between the natural seams
    • Consists of the biceps femoris and may contain the gluteus medius, gluteus profundus, and gluteus accessorius
    • All bones, cartilages, sacrosciatic ligament, and the lean and fat that overlaid the ligament
    • 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
    • PSO 1: After being trimmed to meet FLO 6 Peeled/ Denuded, Surface Membrane Removed requirements as shown (Click here for more information), item may be split into 2 parts as in Item Nos. 171D and 171E
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