A bottom round roast is a lean cut of beef taken from the top hindquarters of a cow, specifically the lower part of the "round" primal cut, making it a triangular-shaped piece of meat with little fat; due to its leanness, it's best cooked slowly using methods like braising or roasting to break down the muscle fibers and achieve tenderness.
Cuts are priced per pound and based on the average weight
Wangus
Keep frozen or refrigerated.