USDA Choice beef bottom round flat is a lean, flavorful cut from the hindquarter of the cow, sold in full case format for maximum value. This versatile cut is ideal for slow roasting, braising, or preparing London Broil style when marinated and sliced thin against the grain. With less marbling than premium cuts, bottom round flat offers excellent flavor at an economical price point.

The cut responds beautifully to slow-roasting methods at low temperatures (250-400°F) for 1-2 hours, producing tender, juicy results when cooked to medium-rare (135-140°F internal temperature). Best practices include bringing the meat to room temperature before cooking, pat drying before seasoning, and allowing 10-15 minutes rest time after cooking. The flat cut is particularly well-suited for thin-sliced applications like tacos, stir-fry, and sandwiches, and can be enhanced with simple seasonings like salt, pepper, rosemary, and garlic powder. When properly prepared, this affordable cut delivers restaurant-quality results perfect for Sunday dinners and special occasions.