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Overview of BOTTOM ROUND

Bottom Round (Gooseneck Round) is a lean, heavily muscled cut taken from the round. It contains very little fat and is characterized by a coarse texture and relatively firm structure, delivering a robust, meat-forward profile.

The bottom round is typically divided into three main sections:

• Eye of Round: Paler in color than other sections, with a firm and elastic texture. Known for its uniform shape and high yield.

• Heel: Prepared after removing the M. flexor digitorum superficialis located at the center. This section has strong muscle fibers and is well suited for further processing and long cooking.

• Outside Round (Gooseneck Round): The most developed and fibrous portion, commonly used for stewing and braising.

While bottom round is not ideal for quick cooking, cutting perpendicular to the grain and applying slow, moist heat allows the muscle fibers to soften and release deep beef flavor. It is well suited for stews, braises, thin-sliced roasts, and processing applications, making it a practical Wagyu cut for kitchens that prioritize lean meat and structural integrity over tenderness alone.

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