Premium USDA Prime beef bottom round, expertly thin sliced for versatile cooking applications. This cut comes from the upper back hindquarters of the cow and is known for its lean composition with minimal intramuscular fat. The thin slicing makes it ideal for quick-cooking methods including stir-fries, fajitas, Korean bulgogi, Vietnamese pho, Japanese sukiyaki and shabu-shabu, or pan-searing. The USDA Prime designation indicates superior marbling compared to Choice or Select grades, representing only 2% of American beef supply and typically reserved for fine dining establishments. This cut benefits from marinating techniques to enhance tenderness and flavor. Best prepared using high-heat cooking methods to seal in moisture, as the lean nature of bottom round can become dry if overcooked. For optimal texture, slice against the grain when serving. Can also be used for minute steaks, chicken fried steak, or sandwiches.