Bottom Round Steak
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Bottom Round Steak

$5.99

  • 100% Grass-fed (no grain)
  • Free of hormones, steroids, routine antibiotics, and GMOs
  • From cattle raised humanely on regenerative pastures

In stock

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Description

Bottom Round Steak (6 oz Pack)

Looking for a versatile, lean cut that’s perfect for hearty family meals? Our Bottom Round Steak is a hardworking muscle that delivers deep, traditional beef flavor. This cut is a kitchen staple for anyone who loves classic comfort foods like Swiss steak, stir-fry, or homemade beef jerky.

To make meal prep even easier, each pack includes one 6 oz steaks, providing the perfect portion for a balanced dinner.

Why You’ll Love It

  • 100% Grass-Fed & Finished: These steaks come from cattle raised naturally on pasture. They are never fed grain and never given hormones—just pure, nutrient-dense beef.

  • Lean & High-Protein: As one of the leanest cuts available, the Bottom Round is an excellent source of high-quality protein without the heavy marbling of a ribeye.

  • Incredible Versatility: Whether you are slow-cooking, marinating, or slicing for a quick stir-fry, this cut is a reliable performer in any kitchen.

Suggested Recipes

1. Slow-Cooked Swiss Steak

The gold standard for the Bottom Round—low and slow heat transforms this lean cut into a fork-tender delight.

  1. Brown: Season the 6 oz steak with salt and pepper. Lightly dredge in flour and sear in a hot skillet with oil until golden brown on both sides.

  2. Simmer: Place the browned steak in a slow cooker or a heavy pot. Cover with a mixture of crushed tomatoes, sliced onions, and a splash of beef broth.

  3. Cook: Cook on low for 6–8 hours (slow cooker) or simmer on the stove for 2 hours until the meat is tender enough to pull apart. Serve over mashed potatoes or rice to soak up the rich gravy.

2. 15-Minute Pepper Steak Stir-Fry

Because these steaks are lean and have a consistent grain, they are perfect for quick, high-heat cooking when sliced thin.

  1. Slice: While the steak is slightly frozen, slice it into very thin strips across the grain. This is the secret to keeping this cut tender!

  2. Marinate: Toss the strips in a quick mix of soy sauce, ginger, and garlic for 20 minutes.

  3. Flash Fry: Get a wok or cast-iron skillet screaming hot. Add a high-smoke-point oil and toss the beef in. Cook for only 1–2 minutes until browned.

  4. Finish: Throw in some bell peppers and onions, toss for another minute, and serve immediately over noodles.

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