Grass-Finished Beef Bottom Round

Bottom round, also known as round bottom roast or round roast, is a cut of meat taken from the outside muscle of a cow’s upper leg. Bottom round is typically lean, full of flavor, and usually a little tough because they come from the muscles that do most of the work. Because of how tough this cut of meat can be, it’s typically advised to dry age your bottom roast in the refrigerator for a few days before you use it.