Instructions

1. Rinse the bottom round by running it under cool running water. Pat it completely dry with paper towels.

2. Cut a chunk approximately 2 inches high, 2 inches wide and 2 inches deep using a sharp knife such as a boning knife.

3. Trim as needed so the chunk has flat sides all the way around, forming a square. Set beef trimmings aside for later use, such as for beef stock.

4. Curl the fingers of your non-cutting hand and place the knuckles on top of the meat to keep your fingers out of harm's way. Cut the beef by pressing straight downward, making 1/8- to 1/4-inch-thick slices. Repeat this same cut for the remainder of the square. Set aside any excess trimmings for later use.

5. Lay a slice of meat flat on the cutting board and make additional 1/8- to 1/4-inch cuts, forming matchsticks. Repeat for all remaining cut pieces. Set the matchstick cuts of bottom round aside for use in your recipe.

6. Repeat steps 2 through 5 as needed for the remaining meat.