This cut is from the back end of the cow and is generally leaner than the Top Round. Hailing from Big Timber, MT, these animals were raised on Diamond A Ranch by Jon Grossfield - a 4th generation rancher who has been on the same land since the 1800s. Affordable and beefy in flavor, meat from the Round primal lends itself to longer marinades and slow cooking techniques to bring out its best. They can be cooked on the grill (indirect heat), under the broiler, or using the stovetop, for the steaks. The steaks should marinate in the refrigerator for at least 4 hours in a sealed plastic food storage bag or a nonreactive container/bowl - keep them well coated.
Bottom round is a lean and flavorful cut and is also cost effective. It's best when marinated and cooked to medium-rare (145 F). Serve the steak sliced thinly against the grain.