Bottom round

caliroseJune 9, 2010

No puns here!! LOL I know this isn't a cooking forum, but it is a money savings one.

Beef bottom round is on sale here. Would this be good ground for burgers? How do I blend fat and lean to get a good mix - grind then stir?

Is this a good cut for pot roast?

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sushipup1

The folks at the Cooking Forum will have lots of good advice for you!

Here is a link that might be useful: Cooking Forum

    Bookmark   June 9, 2010 at 1:12PM
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lazy_gardens

It makes good pot roast.

For burgers, cube it and as you grind, feed in a blend of the fatty chunks and the lean ones.

    Bookmark   June 9, 2010 at 2:57PM
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calirose

thanks!

    Bookmark   June 9, 2010 at 7:09PM
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maifleur01

I purchase both top and bottom round when on sale and then cut up into slices or pieces for stews, soups, etc. With pounding can make a smothered steak but the cheaper types of chuck have more flavor.

    Bookmark   June 9, 2010 at 9:55PM
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calirose

good to know, thank you!

    Bookmark   June 10, 2010 at 1:44PM
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joyfulguy

My bottom ...

... seems to get rounder and rounder, year by year.

ole joyful

    Bookmark   June 10, 2010 at 5:49PM
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oilpainter

When Round roasts are on sale for a good price I buy lots. Some I cut up for stews and Hungarian goulash. Some I slice thinly for mock sukiaki and stir fries. Some I make into 1/2 inch slices for Swiss steak or beef rollups, and some I use for roasts.

When I cook a roast I cook it frozen. I put it in a hot oven for 1/2 hour. The outside gets cooked and the inside is still frozen. Then I reduce the heat to 325 and cook it until it's well done. For a 3 pound roast it takes 2 hours and 15 minutes or 45 minutes per pound. This method makes a nice juicy tender roast.

As for anything else you do with it besides hamburger. Cook it with Tomato or soy sauce or marinate it, or cook it on low for a long time. Presidents choice has some good marinades.

In addition when I'm cutting up the roasts I cut out any gristle. This is easy to do if you remove the string and separate it along the natural divisions of the meat.

    Bookmark   June 10, 2010 at 5:54PM
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