American Wagyu Bottom Round Roast

Bottom Round Roast

The Ranch Difference

Our Bottom Round Roast is the lean workhorse cut that rewards proper preparation with exceptional flavor and value. This is honest beef for cooks who understand that the best results come from respecting the cut and using the right technique—not relying on excessive marbling to cover up shortcuts.

What Makes It Special

Pure Bloodline Excellence

• Cross of Japanese Wagyu and Black Angus
• Decades of selective breeding for optimal marbling and flavor
• Full traceability from birth to butcher

Naturally Raised

• 100% pasture-raised on Florida pasture
• No industrial shortcuts
• Finished with feed in pasture for balanced beefy flavor and a tender bite

The Bottom Round Advantage

Bottom round is one of the leanest cuts, making it ideal for those seeking flavorful beef with less fat. Our Wagyu genetics add just enough marbling to enhance tenderness while maintaining the lean profile. Perfect for roast beef sandwiches, pot roast, or thin-sliced preparations.

Key Features:

• Lean cut with concentrated beef flavor
• Excellent for slow roasting or braising
• Perfect for slicing thin
• Great value for versatile applications
• Ideal for meal prep and leftovers

Recommended Preparation: Classic Pot Roast

What You'll Need:

• 1 Everglades Ranch Bottom Round Roast (approx. 2.5 lbs)
• 3 cups beef stock
• 4 potatoes, quartered
• 4 carrots, cut into chunks
• 2 onions, quartered
• 4 cloves garlic
• Bay leaves, thyme
• Salt and pepper

Instructions:

1. Season roast with salt and pepper
2. Sear in hot Dutch oven until browned on all sides
3. Add stock, vegetables, and herbs
4. Cover and cook at 300°F for 3-3.5 hours
5. Roast is done when fork-tender
6. Slice against the grain and serve with vegetables

Alternative: Roast Beef for Sandwiches

• Roast at 325°F to 125°F internal temperature
• Rest and chill completely
• Slice paper-thin for premium roast beef sandwiches

Serving Weight: Approx. 2.5 lbs Price: $25