Bottom Round Flat
Alt Names: OUTSIDE ROUND FLAT
French: EXTÉRIEUR DE RONDE
Spanish: ASADO CARNICERO
The flat is the largest section of the full bottom round that is separated from the heel and often cut into roasts, steaks and more. While it can be tough, this cut delivers ample flavor, tenderness and juiciness when cooked low and slow. Tenderizing, marinades, moist heat and thin-slicing also help bring out the best in this affordable cut.
Substitute with:
- Braise
- Grill
- Roast
- Skillet
- Smoke
- Sous Vide
- Stir Fry