The workhorse roast. Bottom round is lean and economical, cut from the back leg. It’s not a cut you rush — it wants moisture and time. Give it that and it turns into pot roast, shredded beef, or thin-sliced roast beef that beats anything at the deli counter.

How to cook it: Sear it, then braise covered in a 300°F oven with carrots, potatoes, onion, and broth for 3 to 4 hours. Or roast to 130°F, chill it completely, and slice paper thin for sandwiches.

Raised on our family’s land in Sylvester, Georgia. No antibiotics, no steroids, no added hormones — ever. Processed at a USDA-inspected plant, dry aged for flavor, and vacuum sealed so it keeps in the freezer without freezer burn. Sold by the pound. Pick up here in Sylvester or we’ll ship it UPS Monday through Wednesday so your beef never sits over a weekend.