The Bottom Round Steak is an under appreciated cut of meat that deserves more attention from home cooks.
It has many flavors and is also very lean, making it a healthy option for those watching their fat intake.
Triny, the butcher and owner of Carnivore's Custom Meats in Chama, cuts our bottom rounds about 3/4" thick.
1 Steak per package.
When cooked correctly, the Bottom Round steak is extremely tender and juicy.Carnivores Style has a no-fail technique.
We always love skillet cooking. Marinating a bottom round steak is easy and makes great fajitas.
But right now we are intobraising. Put it in the oven in the morning, and have super succulent meat for dinner, with delicious leftovers. Cut the steaks into cubes for stew.
These steaks make faster-cookingGerman Sauerbraten than the traditional bottom round roast.
Our animals only eat the nutrient rich grasses and drink from the crystal clear creeks of our high mountain ranches in Chama, New Mexico.
Our meats are processed in Chama by our personal craft butcher.
Healthy meats; plain and simple.
Our meats are the best you’ve ever tasted because we control the entire supply chain. Our yaks are bred, born and raised on our ranches while Robert purchases all our cattle from our neighbors or from local auction houses. In the summers the animals enjoy the high mountain energy dense grasses and snow-fed spring waters on our Wolf Creek Ranch. In the winters we move the yaks and cattle to our lower elevation farm 20 miles from the ranch where they eat Timothy hay that was grown either on our farm or neighboring farms. Our processing is done either in Chama by a craft butcher or by another craft butcher in Colorado. Also, our team members all have historic ranching roots in the Chama Valley, giving them a deep knowledge of animal husbandry and regenerative grazing practices of the region.
