Tag: Bottom round

While all round roasts come from the well-exercised hindquarters of the cow, a specific cut is consistently more tender than the others. The secret to achieving a tender roast lies not only in selecting the right cut, but also in employing the correct cooking technique to break down muscle fibers and create a juicy, delicious meal.

According to the National Cattleman's Beef Association, both top and bottom round roasts are considered lean cuts, but one does hold a slight advantage in leanness. If you've ever wondered, "Is top or bottom round roast leaner?" the answer comes down to where on the cow each cut originates and the muscles' use.

Despite their differences in location on the animal, both top round and bottom round are exceptionally lean cuts of beef from the round primal. When considering a healthy protein, the question, "Is bottom round or top round leaner?" is common, but the nutritional difference between them is minimal.

According to USDA data, a cooked, lean-only serving of trimmed bottom round roast has a total fat content of approximately 5-10% by weight, making it one of the leanest cuts available. This makes answering what percent fat is bottom round more nuanced than a single number, as it depends on preparation.