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Beef - Bottom Round
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I love the bottom round for its excellent beef flavor. Remember the rules for beef - very expensive, very tender, not as much beefy flavor; Economical, not very tender, wonderful beefy flavor.
I have three pounds of Bottom Round thawing as I write this description. I LOVE this steak for stew, which I plan to make for the workers on the farm tomorrow.
The flavor of this steak is just what you want when you need something really flavorful to compete with all the veggies that go into the stew. That's also why I like it for Beef Stroganoff because you need something with an authentic meaty flavor to lay over the noodles and mingle with the mushrooms.
This steak does beautifully using any slow cook method, but if you want something like stir fry, fajitas, or just a plain grilled or broiled steak, you will want to marinate from 6 hours to overnight. What to marinate in? If you plan a Mexican meal, use onions, garlic, lime, cilantro, salt, and pepper. If you find yourself with Italian on the brain, then switch it up with onions, garlic, basil, oregano, wine, and salt and pepper. Cook only to medium-rare (145°F) doneness. 9.00lb