Bottom Round Roast

Lean, versatile, and built for real-world cooking.

Our grass-finished Bottom Round Roast is dry-aged for 14 days to deepen flavor, then raised slowly—2½–3 years on pasture—to reach its full potential. It’s a dependable, no-frills cut that shines when you give it the right approach.

Roast it low and slice it thin for classic deli-style roast beef, cube it for a slow-simmered pot roast, or turn it into exceptional homemade jerky.

This is a practical cut that delivers honest, beef-forward flavor every time.

Raised on grass alone on our Bitterroot Valley ranch. No grain. No antibiotics. No shortcuts. Just time, done right.

3–4 lbs. each

Includes Free Local Delivery