Also known as a bottom round roast, this cut is a lean, flavorful cut of beef from the hindquarters of a cow. Because it comes from a well-exercised area, it is tougher than more marbled cuts and is best prepared with slow, moist cooking methods to make it tender.
Also known as a bottom round roast, this cut is a lean, flavorful cut of beef from the hindquarters of a cow. Because it comes from a well-exercised area, it is tougher than more marbled cuts and is best prepared with slow, moist cooking methods to make it tender.
