Due to the constant use of this muscle by the animal, it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat. It is an ideal cut to use for beef bourguignon. As it is very lean, it is widely used to prepare very low-fat ground beef.
Because this muscle is frequently utilized by the animal, it becomes tough, dry, and fibrous, making it best when cooked slowly in moist heat. It's a perfect cut for beef bourguignon. Due to its leanness, it's commonly used to make low-fat ground beef.