Bottom Round Steak

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. After removing the side muscle ( the ischiatic head) steaks can be portioned by cutting against the grain. These are lean steaks that benefit from tenderizing and can be tough if not cooked properly. This outside round steak is also known as a “Western Griller.”