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Big is the best word to describe these round cuts. Big in size and big on flavor. It’s the Bottom Round made better through a couple of quick, but important, strokes of the knife. What’s left is a large muscle that yields a lot of steaks you can portion to fit your needs. Beef lovers are going to love Western Griller and Western Tip Steaks!
Learn more about this cut
Features & Benefits
- Versatile, convenient and affordable
- Quick-cooking, grilled or broiled
- Consistently tender when marinated before cooking and cooked to medium-rare
- Lean and nutritious
Nutrition Facts
4 oz. Raw and 3 Cooked oz. Nutrition Facts
Cooking Instructions
GRILLING
Marinate. Grill, covered over medium, ash-covered coals, according to table, for medium rare (145°F) doneness, turning as needed. Do not overcook.
Charcoal grill
3/4 inch thick 8 to 10 minutes, turning once 1 inch thick 12 to 15 minutes, turning 1 to 2 times 1-1/4 inch thick 18 to 20 minutes, turning 2 or 3 times.
Gas grill
3/4 inch 11 to 14 minutes
1 inch 15 to 17 minutes
SKILLET COOKING
Marinate. Heat nonstick skillet over medium heat until hot. Place steaks in skillet (do not crowd). Cook, uncovered, according to table, for medium rare (145°F) doneness, turning occasionally. Do not overcook.
3/4 inch thick 11 to 14 minutes
1 inch thick 16 to 22 minutes
1-1/4 inch thick Not recommended
BROILING
Marinate. Broil in preheated broiler, 3 to 4 inches from heat, 18 to 20 minutes, for medium rare (145°F) doneness, turning once. Do not overcook. Let stand 5 minutes.
How to Source the Western Griller and Western Tip Steaks
Retailers
*171B Beef Bottom Round, Outside (Flat)
*Purchaser Specification Option (PSO): Not all packers offer subprimals according to the PSO listed; work with your supplier to confirm product specifications and case size.
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