Heel Outside Round – Subsection Cut

The heel outside round is the smallest section of the bottom round subprimal. It’s a beef cut from the rear leg, where the muscles get a lot of use. As a result, the meat from this area is typically very lean and tough. But the heel outside round is a bit different. It also yields a surprisingly tender cut.

The heel outside round yields two cuts: the braison cut, ideal for slow, low-temperature cooking, and the merlot steak, an extremely rare cut with good tenderness and rich beefy flavor, perfect for quick, high-heat cooking. The merlot steak is a great alternative to flank steak, similar in shape but smaller and leaner. Overall, heel outside round meat is flavorful, affordable, and a smart choice if you know how to cook it right.