Meat
Heel
Beef heel of round is the lower, sinewy portion near the hock—full of connective tissue and best for long braises, grind, and stock-friendly pieces. Flavour is deep; tenderness only arrives with time and moisture. Cube for stew, grind, or braise whole until shreddable. Not a steak. Excellent in chilli and pot pies once collagen melts. Economical and full of character.
Track this ingredient
Unit
Characteristics
Preparations
BraisedMincedStewed
Traits
CollagenEconomicalFlavourfulSinewy Lower RoundThriftyTough Until Tender
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
P
O+4L
R4L
U3 / U4L
E3 / E4L
Utility
Commercial
Standard
Select
Choice
Prime
History
GB
British stews used heel of beef as thrifty, gelatinous meat.
US
American grind and stew lines absorbed heel of round trim.
Slow-cooker recipes rehabilitated heel for home braises.