It comes from the animal’s hindquarters, known as the round primal – namely the upper thigh and hip muscles surrounding the femur bone.
It is used as cubed beef for stews and slow-cooked recipes mostly. It’s not typically used as a standalone steak.
Naturally tough and easily overcooked, many use it for braised beef recipes that involve a lot of liquid and sauce to combat this cut’s dry lean nature.
Most commonly used names: