Bottom Round Roast, Red Devon
The bottom round is a lean cut found on the outer rear leg at the rump of the animal in the Round primal section. This section of the animal is used for movement so this cut is often tougher than others but can be tenderized with various cooking methods. This cut is less tender than the Top Round but still makes a wonderful roast.
Alternative Names: round tip roast, rump roast
How to Cook: Bottom Round is ideal for slow and low temperature cooking methods such as roasting, braising, stews, or slow cookers.
Cut Sizing: Since our cattle are pasture-raised, each cut's size may vary naturally. See the available sizes for this specific cut in the dropdown menu below.
Shipping Details:
We ship all of our orders on Mondays and Tuesdays via your choice of UPS Next Day or 2-Day Air
Shipped frozen in vacuum-sealed packaging
Shipped using environmentally friendly packaging including reusable gel packs (instead of dry ice) and reusable insulated bags
The bottom round is a lean cut found on the outer rear leg at the rump of the animal in the Round primal section. This section of the animal is used for movement so this cut is often tougher than others but can be tenderized with various cooking methods. This cut is less tender than the Top Round but still makes a wonderful roast.
Alternative Names: round tip roast, rump roast
How to Cook: Bottom Round is ideal for slow and low temperature cooking methods such as roasting, braising, stews, or slow cookers.
Cut Sizing: Since our cattle are pasture-raised, each cut's size may vary naturally. See the available sizes for this specific cut in the dropdown menu below.
Shipping Details:
We ship all of our orders on Mondays and Tuesdays via your choice of UPS Next Day or 2-Day Air
Shipped frozen in vacuum-sealed packaging
Shipped using environmentally friendly packaging including reusable gel packs (instead of dry ice) and reusable insulated bags
The bottom round is a lean cut found on the outer rear leg at the rump of the animal in the Round primal section. This section of the animal is used for movement so this cut is often tougher than others but can be tenderized with various cooking methods. This cut is less tender than the Top Round but still makes a wonderful roast.
Alternative Names: round tip roast, rump roast
How to Cook: Bottom Round is ideal for slow and low temperature cooking methods such as roasting, braising, stews, or slow cookers.
Cut Sizing: Since our cattle are pasture-raised, each cut's size may vary naturally. See the available sizes for this specific cut in the dropdown menu below.
Shipping Details:
We ship all of our orders on Mondays and Tuesdays via your choice of UPS Next Day or 2-Day Air
Shipped frozen in vacuum-sealed packaging
Shipped using environmentally friendly packaging including reusable gel packs (instead of dry ice) and reusable insulated bags
