Florida Cattle Ranchers Outside Round 12-14lbs each

Location on the Cow:

The outside round comes from the "round" primal cut, which is the hind leg and rump of the cow. Specifically, the outside round (also called the "bottom round flat") is the largest section of the bottom round, which is located on the outside of the rear leg. This area is heavily muscled because the cow uses its hind legs for movement, which results in a very lean, but also less tender, cut.

Common Uses:

Due to its leanness and toughness, the outside round is best suited for slow-cooking or moist-heat cooking methods that help to break down the connective tissue. Roasts: It is a popular and economical choice for a pot roast or oven roast, which can then be thinly sliced for sandwiches. Braised dishes: Its ability to stand up to long cooking times makes it ideal for stews, chilis, and hearty braised dishes. Thin-cut steaks: When cut into thin steaks, it is often marinated, cubed, or tenderized (like in a chicken-fried steak) to improve its texture. Ground beef: It is also a common component in lean ground beef. Jerky: Its low-fat content makes it an excellent choice for making beef jerky. Other Names: The beef outside round goes by several other names, which can sometimes vary by region or butcher. These include:

• Bottom Round or Bottom Round Flat
• Gooseneck
• Rump Roast
• Western Griller
• In the United Kingdom, it's often referred to as Silverside.