Bottom Round Roast, Beef
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The beef bottom round is the outside muscle of the upper leg. The bottom round roast can be used as an oven roast if it is of the best quality, but it can become very tough and chewy if it is roasted too long. The best results occur when the meat is pot-roasted, which helps to tenderize the meat.
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A beef roast cut from the top round muscle, which is the inside muscle of the upper portion of the rear leg.
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A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak.
A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal).
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