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The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut. Other names for the bottom round steak include griller steak, outside round, and western steak.
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USDA Nutrition Facts |
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| Serving Size 1 steak |
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| Calories 182 |
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| Protein 27g |
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| Total Fat 7g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 363mg |
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| Sodium 58mg |
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| Cholesterol 77mg |
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| Serving Size 1 steak |
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| Calories 142 |
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| Protein 21g |
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| Total Fat 5g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 345mg |
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| Sodium 62mg |
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| Cholesterol 61mg |
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| Serving Size 1 steak |
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| Calories 166 |
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| Protein 28g |
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| Total Fat 5g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 368mg |
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| Sodium 60mg |
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| Cholesterol 75mg |
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Bottom Round Steak, Beef term - Related Content |
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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 round steak may also refer to a cross cut steak ... |
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| A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal). The top round steak is basically a smaller cut from the top round roast. A ... |
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| The boneless eye round beefsteak is a small cut obtained from the eye round roast. It is very lean and flavorful, but it is tough and should be cooked with moist heat for the best ... |
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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 ... |
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| The round tip beefsteak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak. It can ... |
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SteaksSteaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and ... |
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Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
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General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
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| Beef Article |
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| General Guidelines | Degree of Doneness | Meat Thermometers
General Guidelines
Even though harmful bacteria are usually only on the surface of whole beef cuts, there ... |
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| Bottom round, a lean, economical cut of beef, makes a fine stew when cooked at low heat. Carrots, onions and potatoes are traditional stew vegetables, but add others as you wish. |
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| Bottom round is a lean cut of beef which makes a delicious, economical pot roast when cooked slowly at low heat. Don't overcook and slice thinly for really good eating. |
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| Although this hearty dish requires several hours of cooking time, the stove does the work - preparation time is minimal |
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| The long slow cooking carmelizes the onions, making them a sweet and delicious accompaniment to the steak. |
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| RecipeTips.com's video demonstration on how to grill flank steak. For more tips and advice visit RecipeTips.com. |
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