Bought this pack to season and dehydrate. Cut the meat into strips and marinated for about 10 hours and then on the dehydrator for 6 hours. Came out great!

Cut it or leave it as is, this versatile cut of beef that makes the best dinner! Use Oven Braising (Best for Fork-Tender Results) or the slow cooker. This can be Classic Pot Roast Sunday dinner, Beef Stew, Philly cheese,French Dip or Italian Beef Sandwiches. Make chili or tacos. Sam’s Bottom round is an excellent, flavorful, and budget-friendly choice for hearty meals.

This Angus Beef Boneless Bottom Round Steak is a great buy! The meat is lean, tender, and full of flavor. It cooks evenly and works well for stir-fry, fajitas, or slow-cooked dishes. Hardly any trimming needed, which makes it super convenient. Great quality at a great price. Definitely recommend!

If you pay an arm and leg for some when your out and about why not buy the stuff that tastes good and make it at home where you can enjoy with the ones you love? My dad made tamales with this and they beat those restaurant/ street vendor tamales!!

Nice tender Beef. Used to make roast with potatoes, onions and carrots. Very tender could cut with fork...added gravy for a great taste

Great quality and better price than other stores. Cut in to small pieces and I can take one as needed than needing to defrost a big chunk. Tastes really good.

OK, lets be real. These are tough and cheap steaks. How do I make them fork tender? I do everything, but run over them with the truck! First, I use one of those meat tenderizers that have 32 blade like needles coming out. I go up and down on the front and back to break down the cartilage. Then I put them in my glass food containter and use a marinade/tenderizer on the steaks for 2 to 3 days. YES, I do it for 2 to 3 days. I don't care if your marinade says 30 minutes. That will do nothing to tenderize it. When we're ready to eat them, I take paper towels and rub off the marinade/tenderizer. If it has too much gunky marinade on it, I rinse it off with cold water and thoroughly dry it. You need to get all the water off of it. I brush olive oil on both sides. Then, I put them in the oven at 200 to 225 degrees for 1 hour. Temperature depends on how hot yor oven gets. You're not really trying to cook them. The oven is another way to tenderize steaks. After I remove them, I fry them in a really HOT skillet on both sides. WHAT?? Yes, that is backwards the way most people do it. Most people fry it first and then put it in the oven. When they are the doneness I want, I immediately remove them and put a pat of butter on each one. Everyone loves them. So, I do recommend these steaks for one reason. They are about half the price of others. Just don't expect to fry or grill them and have filet mignons. You have to put some effort into it. They also make fantastic Swiss Steak and Scalloped Potatoes. The milk in the dish acts as a tenderizer to slow poach them. By the time the potatoes are done, the steaks have been tenderized. I like to bread my steaks first, lightly fry them and then add the other ingrediants to the pan. You have to slow cook, braise or tenderize these steaks in some way. Understand that and you'll have delicious lower costs steaks.

Disappointed that I found a lot of thick fat tucked up under the meat. Meat is already expensive but to find I’m paying for a lot of thick hidden fat really bites.

If you want to feel what it’s like to chew cud like a cow, purchase this. Yes it’s not filet mignon, I get it…Not only is it overpriced, you’ll be chewing it for days.

This was really bad. I tried calling to get a refund but it is IMPOSSIBLE to get through the AI portion to a live representative. This meat was inedible unable to get through a bite and that says a lot coming from a hungry carnivorous teenager. I’ve never had this experience with meats I buy from Sam’s, really disappointed.