Freezer Diving - Beef Bottom Round Roast - wtf

NDG

Looks super lean & not so tasty - I know why it’s been in the freezer for so long, but time to thaw this guy out.  
What would you do with it? SV then sear?  Low slow smoke? Grind with fatty meat?
Thanks y’all.

lkapigian

would make great jerky

WeberWho

Ha. Went to post the same thing lkapigian. Perfect for jerky!

Moleman

Ikapiqian, what is your go to meat for jerky? I've found that London broil seems easier for cutting. And the butcher said it was the exact same as top round. All three of those go on sale about every three weeks for buy one get one. You seem to be very knowledgeable. Thanks 

lkapigian

Moleman said:

Ikapiqian, what is your go to meat for jerky? I've found that London broil seems easier for cutting. And the butcher said it was the exact same as top round. All three of those go on sale about every three weeks for buy one get one. You seem to be very knowledgeable. Thanks 

@Moleman 99% of the time, Eye Of Round ( have an 8 pounder I'm doing this week) it is cheap where I am , trim the little bit of fat cap and that is it, very lean meat ......not very knowledgeable but thank you, I just experiment A LOT 

Moleman

This seems to be up your alley along with sausage and such. Eye of round also goes on sale at the same time. Thanks

NDG

This is worse than I thought . . 

alaskanassasin

its grass fed too...

NDG

Yes super lean.

CornfedMA

The way it’s cut, I’d go jerky. The only other thing I do with this cut and eye if round, is cook to med rare and slice super thin for sandwiches. 

carrda04

The cut looks a bit different from bottom round/eye of round roasts I've had, but I've always had great luck just roasting them at about 500 for 20 mins or so and then shutting off the oven for a couple hours. Turns out great.