1. Cuts
  2. Round Primal
  3. Bottom Round (Gooseneck)
  4. Outside Round (Flat)

Outside Round (Flat)

Also Known As: Bottom 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.
Butcher's Note

Given the name “Bottom Round Flat” because it is the “Flat” portion of the Round remaining after the removal of the Heel.

Where This Cut Comes From:

Round Primal

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.

Explore This Primal

Cooking Methods:

Cuts From This Subsection

Bottom Round Roast

Great value and very lean. Best for roasting or slow-cooking and slicing thin.

Bottom Round Steak

A good everyday cut, boneless and lean. Marinate and broil or grill and slice thin. Learn more about this beef cut here.

Bottom Round Rump Roast
Rump Roast

Boneless and lean and best for slow-cooking.

Western Steak

This lean cut is best tenderized with a marinade before cooking. Grill or broil then slice thin.

Western Tip Steak

A lean, boneless cut that’s great for everyday meals and benefits from a marinade before grilling.

Supply Chain Ordering & Pricing Details

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Beef Checkoff