GRASS Finished Bottom Round Roast

What it's good for: 

Roast it low and slow in the oven at 275 to 300 degrees until it hits 135 degrees internal for medium-rare. It's a lean cut with little marbling, so pulling it early is the difference between tender and dry. Rest it at least 15 minutes before slicing, and always slice thin against the grain.

Works well braised in a Dutch oven with broth and aromatics if you want something more hands-off. Slice leftovers thin for sandwiches or over rice during the week. It stretches further than most roasts, which makes it a solid value for feeding a family.

Not the cut for high heat. Low, slow, and thin sliced is the way.

Here's what you're getting:

This roast comes from cattle that are pasture-raised, eating forage from day one all the way through. Grass-fed and grass-finished means no grain, ever. You get the clean, mineral-rich flavor that comes from a 100% grass diet.

That life on pasture also means better nutrition, including higher omega-3 fatty acids from regenerative practices like rotational grazing. Better for your family, better for the land.

Bottom round comes from the outer rear leg, one of the leanest and most worked muscles on the animal. Less marbling than a chuck roast means it needs more attention to temperature and slicing to get right. Grass finishing adds mineral depth and clean flavor that helps a lean cut taste like more than it has any right to on paper.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight since this is a larger cut and needs the time. Once thawed, cook within 1 to 2 days. You can refreeze if plans change, though texture may be slightly different when you cook it later.