Bottom Round Roast

How We Like to Use Them at Home

Bottom round roast is a lean cut, which means it needs low and slow cooking to really shine. When you do it right, it becomes incredibly tender and packed with real beef flavor.

At our house, this is Sunday dinner. We throw it in a pot with root vegetables (carrots, potatoes, onions) add some broth and salt, cover it, and let it braise low and slow for a few hours. The house smells amazing, and by dinner time, the meat is so tender it falls apart. 

We serve it with the vegetables and broth, and it's the kind of meal that brings everyone to the table. It's simple, it's real, and it's the way pot roast should taste. You don't need fancy seasonings or complicated recipes. Just time, heat, and good beef.

Raised on Grass. Plain and Simple.

Our cattle spend their lives outdoors on regenerative pastures, eating grass, soaking up sunshine, and moving to fresh fields regularly. It's 100% grass-fed beef the way cattle were designed to live, and you can taste the difference. Grass-fed beef is also more nutritious. More vitamins, minerals, omega-3s, and CLAs.

Clean, Uncomplicated Beef.

This is beef without antibiotics or hormones. No GMOs, no weird additives. Just naturally raised beef with real flavor. Grass fed beef from our family farm, where cattle live on sunshine, fresh air, and grass. 

Storage & Shelf Life 

Can be frozen for up to a year, and can last for 2-3 days in the fridge once thawed.

*Comes vacuum sealed and frozen