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. The figure to read first is Sous vide preferred: 60°C With no fat to protect it, direct high heat turns this cut dry in moments. Low and slow is the answer.
60°C With no fat to protect it, direct high heat turns this cut dry in moments. Low and slow is the answer. Keep that beside Round when you open the tool. It answers a search. It is not a ranking of people and not a live price.
Type what your thermometer shows in the thickest part. The result compares it with this cut’s target from the atlas.
Target for this cut 60°C · Sous vide preferred
Type a number to see where it lands.
Targets are atlas teaching marks, not a food-safety certificate. For poultry, mince and vulnerable guests follow the stricter local rule.
Tick a point once you could explain it in your own words. Ticks stay on this device.
0 of 4 points done
All points done. Next: Open the tool
Round states Sous vide preferred as 60°C 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. Read that sentence before you treat a score as the whole story.
A second check is Raw beef dishes 90: 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.. Two figures that do not measure the same thing should not be collapsed into one winner.
Open the topic page and the signature tool. The figure Sous vide preferred belongs there as context: 60°C With no fat to protect it, direct high heat turns this cut dry in moments. Low and slow is the answer.. Count this as check 1 of 4.
Temperatures and cook matches are atlas targets, not an inspection certificate for a package. A third detail, Counter, says: For anything served raw, buy from a counter that can tell you the slaughter date and choose the clearest, brightest colour..
Temperatures and cook matches are atlas targets, not an inspection certificate for a package.
Open the topic: Round · Open the tool
🔎 Chuck: read “Cook it through” before you decide · 🛑 Chuck: what “Braising 88” does not decide · 🛠 Ribeye: use “Counter” in the tool · 📍 Ribeye: the local fact in “Dishes” · 🔎 Striploin: read “Medium rare to medium” before you decide · 🛑 Striploin: what “Steak 90” does not decide · Decision checks