Round at 90 degrees: Raw beef dishes

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. For anything served raw, buy from a counter that can tell you the slaughter date and choose the clearest, brightest colour.

Lean retail grades dominate here; high BMS carcasses still yield relatively lean round. Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Raw beef dishes.” Use 90 degrees and 90 when you cook. Salt after you know the job. Do not play with undercooked meat.

At the counter, read the use on Round before the photograph. 90 degrees is the internal heat, “Raw beef dishes” is the dish, and 90 is the stage of the fire. Marbling alone does not split stew from grill. With no fat to protect it, direct high heat turns this cut dry in moments. Low and slow is the answer.