044 Beef Round, Bottom Round, IMPS/NAMP 170, 170A, 171B
Street name - Bottom Round - aka - Gooseneck
By Bob Oros
Beef Bottom Round is a full flavored cut that is lower in price. It offers operators value and numerous hearty menu applications.
Ordering and Purchasing Information
Cuts in the IMPS/NAMP 170 and 171 series include specific cutting, trimming and boning specifications. Netting or tying Specifications are also included.
The #170 Bottom Round (Gooseneck) is removed from the primal beef round (IMPS/NAMP 158) and contains the eye, outside round (flat) and the heel. This cut is often referred to as the gooseneck.
The #170A Bottom Round (Gooseneck), Heel Out is the same as the #170 with the heel muscle removed. It still contains the eye and outside round (flat).
The #171B Outside Round (Flat) is cut from the bottom round with the heel, eye, bones, cartilage and heavy connective tissue removed. Because it is leaner, the flat has a higher cooked yield than the gooseneck.