Bottom Round (Gooseneck)

This lean, economical cut comes from the outside of the rear leg. It's generally best when braised, but can be roasted and sliced thinly against the grain. Bottom Round steak cuts should be marinated before grilling or broiling.

Butcher's Note

Given the name “Bottom” because anatomically it is located below the Top Round and the Eye of Round in the Round primal.

Industry Ids ?

IMPS/NAMP - 170

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Round Primal | Primal Cut

Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.

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Cooking Methods:

Cuts From This Subprimal

Outside Round (Flat)

Outside Round (Flat)

Largest section of the full Bottom Round that is separated from the Heel and can be cut into Bottom Round Roasts or Steaks. Lean and benefits from tenderization.

Oven Roasting
Braising

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Outside Round, Heel

Smaller section of the full Bottom Round that is separated from the Outside Round (Flat). Ground for Ground Beef or cut into the Braison and Merlot Steaks.

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Supply Chain Ordering & Pricing Details

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