Bottom round is a term that is commonly used in the culinary world. It is a cut of beef that is taken from the hindquarters of a cow. This particular cut is known for its toughness and is often used for roasting, braising, and slow cooking.
Definitions
Bottom round refers to a specific cut of beef that is taken from the rear leg of a cow. This cut is also known as the rump roast and is typically lean and tough.
Origin
The origin of the term bottom round is not clear. However, it is believed that the term may have originated from the fact that this cut of meat is taken from the bottom of the cow’s hindquarters.
Meaning in different dictionaries
According to the Merriam-Webster dictionary, bottom round is defined as “a cut of beef from the round of the hindquarters of a beef animal”.
The Oxford English Dictionary defines bottom round as “the lower part of the round of beef, taken from the hindquarters”.
Associations
Bottom round is often associated with slow cooking methods such as roasting, braising, and stewing. This is because the meat is lean and tough, which requires a longer cooking time to break down the connective tissue and make it tender.
Synonyms
Some common synonyms for bottom round include rump roast, bottom sirloin, and eye round.
Antonyms
There are no specific antonyms for bottom round, but some cuts of beef that are known for their tenderness include filet mignon, ribeye, and sirloin.
The same root words
There are no specific root words associated with bottom round.
Example Sentences
- I am going to slow cook this bottom round roast for several hours to make it tender and flavorful.
- The bottom round cut of beef is perfect for making beef stews and pot roasts.
- I prefer to marinate my bottom round steak overnight before grilling it to enhance its flavor.