bottom round

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cut from the round

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Weight of tender loin, sir loin, strip loin, sticking, top round, bottom round, fore leg, shank, thin-flank were higher (p<0.
They don't understand what a bottom round roast is and don't have the faintest idea how to cook it.
1 tablespoon salad oil 1/2 pound boneless lean beef such as chuck or bottom round, cut into thin strips about 3 inches long 1 small onion, chopped 2 cloves garlic, pressed or minced 6 cups regular-strength beef broth 1/2 cup pearl barley, rinsed 1 bay leaf 1/3 cup sliced green onions About 1 1/2 cups Sichuan pickles (recipe precedes)
For a unique dining experience, order one of the specially-developed menu items including Braised Certified Angus Beef Bottom Round Marinated in Red Wine, Onions, Carrots, Celery, Brown Sugar, Garlic and Pepper Corns Served with Roast Potato, Braised Red Cabbage and Applesauce.
The 29 cuts of beef that meet the government labeling guidelines for lean are:(7) Eye Round Roast and Steak* Sirloin Tip Side Steak Top Round Roast and Steak* Bottom Round Roast and Steak* Top Sirloin Steak Brisket, Flat Half 95% Lean Ground Beef Round Tip Roast and Steak* Round Steak Shank Cross Cuts Chuck Shoulder Pot Roast Sirloin Tip Center Roast and Steak* Chuck Shoulder Steak Bottom Round Steak (Western Griller) Top Loin (Strip) Steak Shoulder Petite Tender and Medallions* Flank Steak Shoulder Center Steak (Ranch) Tri-Tip Roast and Steak Tenderloin Roast and Steak* T-Bone Cuts combined for listing purposes*
1 boneless beef bottom round or rump roast (3 1/2 lb.
Beef Shoulder Top Blade Steak (Flat Iron) Beef Shoulder Center Steak (Ranch) Beef Shoulder Petite Tender Beef Round Sirloin Tip Center Steak Beef Bottom Round Steak (Western Griller)
You can buy parts of the round separately as top round steak (often called London broil), eye of round roast, or bottom round pot roast.
Available in grocery stores and many restaurants nationwide, the 29 lean beef cuts, beginning with the leanest, include: eye round roast and steak; sirloin tip side steak; top round roast and steak; bottom round roast and steak; top sirloin steak; round tip roast and steak; 95% lean ground beef; flat half brisket; shank cross cuts; chuck shoulder pot roast; sirloin tip center roast and steak; chuck shoulder steak; bottom round (Western Griller) steak; top loin (strip) steak; shoulder petite tender and medallions; flank steak; round steak; shoulder center (Ranch) steak; tri-tip roast and steak; tenderloin roast and steak; and T-bone steak.
Ribs -- The 19 cuts of beef that meet the government labeling guidelines for lean: -- Eye Round Roast -- Top Round Steak -- Mock Tender Steak -- Bottom Round Roast -- Top Sirloin Steak -- Round Tip Roast -- 95% Lean Ground Beef -- Brisket, Flat Half -- Shank Crosscuts -- Chuck Shoulder Roast -- Arm Pot Roast -- Shoulder Steak -- Top Loin (Strip) Steak -- Flank Steak -- Ribeye Steak -- Rib Steak -- Tri-Tip Roast -- Tenderloin Steak -- T-Bone Steak
2) The 19 lean cuts, beginning with the leanest, include: eye round roast, top round steak, mock tender steak, bottom round roast, top sirloin steak, round tip roast, 95 percent lean ground beef, brisket (flat half), shank crosscuts, chuck shoulder roast, arm pot roast, shoulder steak, top loin (strip or New York) steak, flank steak, ribeye steak, rib steak, tri-tip roast, tenderloin steak, and T-bone steak.
Use boneless beef chuck eye steak, beef shoulder center steak, beef shoulder top blade (flat iron) steak, beef round tip center steak, beef round tip side steak, ground beef chuck, ground beef round or cuts requiring marinating such as boneless beef chuck shoulder steak, beef eye round steak, beef bottom round (Western griller) steak or beef top round steak.
All machine parameters are adjustable including table rotation speed, bottom rounds, top rounds, speed up and speed down.