Bottom Round Flat
Alt Names: Outside Round Flat
French: Extérieur de ronde | Spanish: Asado carnicero
THE BASICS & BEYOND
The flat is the largest section of the full bottom round that is separated from the heel and often cut into roasts, steaks and more. While it can be tough, this cut delivers ample flavor, tenderness and juiciness when cooked low and slow. Tenderizing, marinades, moist heat and thin-slicing also help bring out the best in this affordable cut.Schedule A Cutting
Michael Weisshaupt, Sterling Silver Signature Chef
“I get inspired when I am cooking. At that point, my brain is focused on the actual recipe, however, my brain starts wandering and I come up with great ideas.”
The round primal (from the rear of cattle) is a frequently used muscle and thus quite lean and tough. However, with skill and patience, it can produce great entrées.
Roast / Braise / Sous Vide
In The Kitchen
Reviewing the Round Primal | Listen Now!
Chef Pete Geoghegan has taken us from the front to the back of the cow in his informative, 10-part look at beef primals. Now, he tackles the final primal with a robust review of the round. This lean, well-worked muscle features many economical cuts that, with some effort, can result in delicious dishes with incredible beef flavor.
A Recap of Our 2023 Signature Chef Dine-Around
Recently, we invited our Sterling Silver Signature Chefs on a tasting journey to explore traditional flavors, trending ingredients and unique preparation methods while enjoying beef up and down the menu. We ventured to beautiful Vancouver where we indulged on global cuisines in all types of settings, from street food to fine dining. Here’s a look at the specialty fare we experienced.
Dining Trends in 2023
From Lebanese fare to TikTok, here’s what 2023 looks like when it comes to menus, restaurants and beef.
Loin Primal Culinary Chat with Chef Michael Siehien | Listen Now!
Chef Michael Siehien, long-time Sterling Silver Signature Chef and owner of the Bedford Social Club in Bedford, Virginia, joins Chef Pete Geoghegan on the latest episode of In The Kitchen With Sterling Silver to discuss preparing and serving the wonderful, mouth-watering cuts of the loin primal.
A Look Into the Loin Primal | Listen Now!
Containing special cuts like T-bones, porterhouses, tenderloins, sirloins and strip steaks, the loin is our next spotlight primal. As our ten-part series continues on In The Kitchen With Sterling Silver, Chef Pete Geoghegan goes in-depth on a primal filled with steakhouse classics, as well as other intriguing cuts.
Tips for Attracting and Retaining Staff
From a balanced schedule to granting days off, there are many ways you can keep your staff happy and new hires coming in. Though resources might make some of these difficult, even one can go along way.
The Ever-Changing Habits of the Average Diner
Dining habits have undergone a significant shift in recent years due to the pandemic, generational ideologies and new technologies.
Rib Primal Culinary Chat with Chef Nick Unangst | Listen Now!
In the latest episode of In The Kitchen With Sterling Silver, Chef Nick Unangst, advisor and partner with SERG Restaurant Group in Hilton Head, South Carolina, as well a Sterling Silver Signature Chef, joins Chef Pete Geoghegan to discuss some tantalizing ways to prepare and menu cuts from the rib primal.
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