Know Your Cut Part Four: How to Butcher and Cook the Venison Bottom Round
If you’ve ever found yourself wondering what to do with that long, rectangular muscle from the outside of the hindquarter, you’re probably holding the Bottom Round. It’s not quite as tender as the top round, but it’s just as useful—if not more—when you know how to handle it.
This is one of the most underappreciated cuts in wild game processing.
Where the Bottom Round Comes From
The Bottom Round, also known as the Outside Round, is located on the outside rear portion of the hind leg, just beneath the Top Round. When you’re breaking down the ham, it’s one of the three large muscle groups alongside the Top Round and Eye of Round.
It’s a large, thick muscle with a dense grain structure and very little internal fat.
Tenderness & Texture
We place the Bottom Round in the Less Tender category. It’s lean, dense, and slightly tougher than the Top Round, but still suitable for dry cooking if sliced properly—or ideal for combo methods like reverse searing or low-temp roasting and in our opinion is the best cut for making pastrami.
Best Cooking Methods for Bottom Round
Pro Tip: Don’t try to cook the whole thing fast—unless you like chewing. Instead, roast or sous vide and slice it very thin across the grain.
Bottom Round Utilization Ideas
Final Thoughts
The Bottom Round is a workhorse cut. It’s not flashy, but it’ll feed a crowd with flavor and holdup in a variety of recipes. Master this cut, and you’ll stretch your harvest further without sacrificing quality.
Respect the grain. Slice it smart. And you’ll never see this cut as second-tier again.
