Bottom Round SteaksThis steak is relatively new to the market place. It is boneless and quick-cooking. This steak should be marinated in a tenderizing marinade before cooking.
For best eating quality, cook only to medium rare (145°F) doneness and carve into thin slices.
One of the extra-lean fresh beef cuts certified by the American Heart Association to display the Heart-Check mark
Also known as: Western Griller, Beef Value Cut
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