Round at 70 degrees: Jerky · 378

With no fat to protect it, direct high heat turns this cut dry in moments. Low and slow is the answer. 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.

Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Jerky.” Use 70 degrees and 70 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. 70 degrees is the internal heat, “Jerky” is the dish, and 70 is the stage of the fire. Marbling alone does not split stew from grill. Lean retail grades dominate here; high BMS carcasses still yield relatively lean round.

At the counter, read the use on Round before the photograph. 70 degrees is the internal heat, “Jerky” is the dish, and 70 is the stage of the fire. Marbling alone does not split stew from grill. Lean retail grades dominate here; high BMS carcasses still yield relatively lean round.