Description
The bottom round is a large muscle ( the bicep femoris) from the hind leg of the animal. It is devoid of all bones, cartilage, ligaments, connective tissue and the side roast (ischiatic head) is removed by a natural seam of silver skin. Bottom rounds are somewhat tough, but generally have some marbling. It can be braised or roasted, but is traditionally used for thin sliced roast beef by a deli.