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.
This muscle is frequently used by the animal, resulting in a tough, dry, and sinewy texture that requires long cooking times in moist heat. It is an ideal cut for beef bourguignon and is often used to prepare lean ground beef.