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
Best prepared using moist heat such as slow cooking or braising to enhance tenderness and add flavor.
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
Eye of Round
: This boneless cut is produced by separating it from the top and outside rounds and heel at the natural seams
: The outside round; the bottom round without the heel and eye
: Another name for the beef bottom round
: A shank muscle separated from the outside round along a natural seam
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