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Serenity Valley Farms

Beef - Bottom Round Roast

Beef - Bottom Round Roast

$56.99 USD
$56.99 USD
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Pasture-Raised Beef · 21-Day Dry-Aged
The pot roast of the hind leg.
About four pounds off the outside of the leg. Firmer than top round because the muscle works harder — and better for it, if you cook it the way it wants.
4 LB
Average roast
21
Days dry-aged
203°F
Or 130°F. Not between
Pick an end and commit
The failure
bottom round roasted to medium like a top round comes out chewy, and people conclude the beef was poor. The cut is not the problem — the outside of the leg carries more connective tissue than the inside, and that tissue needs either no time or a lot of it.
Here
braise it until it falls apart, or roast it rare and slice it paper thin.
Braised, the connective tissue turns to gelatin and you get a pot roast with more actual meat on it than a chuck, because there is less fat to render away. Roasted to medium-rare and sliced very thin, it makes excellent cold roast beef. What it will not do is sit comfortably in the middle — anywhere from about 140°F to 190°F is the worst of both.
From the farm
This is also the classic jerky and dried-beef cut, if that is something you make.
How to cook it
01
Brown it first, either way. Every face, hard, in a hot pan. This is where roasted flavour comes from and it cannot be added later.
02
Braising: liquid two-thirds up, lid on, low. Around 300°F, covered. It is a lean cut, so give it more liquid than you would a marbled shoulder roast.
03
Braising is done at fork-tender, 200–205°F. A fork should twist with no resistance. Well past any safety point — you are cooking it soft, not safe.
04
Roasting: low oven, 130°F, slice paper thin. Around 250°F to medium-rare, rest twenty minutes, then cut across the grain as thin as the knife will go. Times are estimates; the temperature is not.
What you’re getting
One bottom round roast — about 4 lb
Dry-aged twenty-one days — three weeks of enzyme work before it was ever cut
Pasture-raised — no antibiotics, no added hormones
Raised in Monticello, Kentucky — USDA inspected · EST. 48210
Who vouches for us
Homegrown By Heroes
Homegrown By Heroes
Farmer veteran certified
Weston A. Price Foundation
Weston A. Price
Wise Traditions listed
Kentucky Proud
Kentucky Proud
KY Dept. of Agriculture
Appalachia Proud
Appalachia Proud
Mountains to Market
USDA inspected · Processed at USDA-inspected facilities in Science Hill, Kentucky and Walling, Tennessee

Shipping & delivery

Everything we send is perishable, so nothing spends more than two days in transit. Your order is vacuum-sealed, packed in an insulated liner with reusable ice packs, and ships Mondays and Tuesdays so it never sits over a weekend.

Shipping is priced by region and free above a threshold that depends on your state. Your exact rate is calculated at checkout.

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We ship to the 48 contiguous states. Not currently to AK or HI.

Our guarantee

If you're not satisfied, we replace it or refund it — your choice, and you never send anything back. If an order arrives thawed, damaged, or wrong, email us a photo within 24 hours.

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  • The Best Tasting Meat

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