It'd make real good stew beef or cube steak also. If you can get a center block of bottom round (about the same size on each end) it'd make a good roast;
the tail end (slopes down fast and flattens out) is best for stew, cubes or grinding.
On the opposite end is the rump, usually pointed;
that's a great roast - sometimes they have to put those out as bottoms to move them. They all come from a cut known as a 'gooseneck' - the entire bottom/rump/eye round section (full round with the top round removed).
With eye:
Eye removed:
As we near grilling and sandwich season they become more prevalent because the top rounds are used for London Broils and deli Roast Beefs; push out the goosenecks now while roasts are still in season. COV eye rounds have been prevalent since January. If you roast a bottom round roast to about 135° maximum internal and slice it thin, it's good eating. It can be a little tough, may have to chew it a bit but, like my dad would say, "I'd be a lot tougher if we didn't have it at all..." (we always had to eat the worst of the cow or pig, whatever didn't sell!). It's also a great meal for the diet-concious; lean, great protein, very little fat (twice the calories in fat than in lean!).
