Bottom Round steak is a lean cut of beef, typically taken from the outer part of the rear leg of the cow, also known as the rump. It is known for its firm texture and relatively low fat content, making it a more economical and healthier option compared to more marbled cuts. Despite being lean, it has a robust beefy flavor. This steak is best suited for slow-cooking methods, such as braising or marinating, to help tenderize the meat and enhance its flavor. When cooked properly, it can be juicy and tender, making it ideal for dishes like stir-fry, fajitas, or thin-sliced sandwiches.