The hind leg. It works hard for a living, so it carries almost no fat and the highest protein density on the carcass. That is exactly why raw beef dishes are cut from here.
Profile
Tenderness36
Marbling22
Umami62
Price34
Pairs with
Raw beef dishes90
Braised in soy85
Jerky70
Recommended cooking
60°CSous vide preferred
With no fat to protect it, direct high heat turns this cut dry in moments. Low and slow is the answer.
How to pick it
For anything served raw, buy from a counter that can tell you the slaughter date and choose the clearest, brightest colour.
Keep exploring
All cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.