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Part of the bottom round, the very economical round roast (aka bottom flat) is a long, thin muscle that is best suited roasting whole (for roast beef) or moist cooking methods such as stewing or braising. These grass fed round roasts are superior to those from other grass fed beef because of the cattle's prime genetics, breed, and standards of husbandry.
Montana Black Angus Beef is free range beef in the truest sense of the word, raised on the expansive open Montana range with minimal human contact. Read Why “Free Range” Doesn’t Do Montana Black Angus Justice for more details.
Cattle raised in many other states in the United States must be heat tolerant breeds, which do not produce the best tasting beef. The cooler weather in Montana is ideal for raising Black Angus cattle, regarded to be one of the best breeds for quality beef. Why Angus Cattle are Special.
The Stenburg family has worked for generations to raise the finest grass-fed beef available though careful breeding. The quality of their line’s genetics is such that the lead Stenburg bull is ranked fourth in the world. Why Excellent Genetics = Excellent Beef.
No growth stimulants, hormones, or antibiotics are used in the production of this beef. These cattle are fed a 100% grass diet, free from corn or grains. Read The Different Ways Cattle are Raised to see how Montana Black Angus Beef’s husbandry excels compared to other varieties.
Specifications: Each order of grassfed round roast is for a case of two. Each round roast is individually wrapped, frozen, and weighs 12lbs on average. They have been wet-aged for 21 days for better flavor and tenderness.
Applications: Roast these grass fed round roasts whole for delicious roast beef or braise them as a pot roast. You can also cut bottom flats into similarly sized cubes, sear the cubes and then slow braise them or stew them for delicious beef stews or chilis.
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above
Larger cuts of beef (like bottom flats) are best cooked with a probe thermometer, which allows you to remove them from the oven at exactly the right time. Because they will continue to cook from residual heat (called carry over cooking) you should remove them from the oven 5-10 degrees before your desired finished temperature. They also should be rested (on a clean plate covered in foil) for 10-15 minutes prior to serving or cutting, so the flavorful juices can redistribute.
If using steaks, rest for only 5 minutes.
How to Store and Share: Each case of grass fed beef bottom flats contains two, both individually wrapped. This makes it easy to split the case with someone else or thaw only one at a time. These cuts should be kept frozen until you are getting ready to cook them, as thawing and refreezing can damage the meat’s texture and flavor. For thawing tips, read Safely Defrosting Food.
Origin: Montana
Shipping Method: Fedex Overnight
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