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Beef Round Heel of Round

post #1 of 8
Thread Starter 

Can anyone give me some advise on how to smoke this type of roast?  I've never even heard of this cut of meat. Any advise would be greatly helpful.  Thanks so much! Jan

post #2 of 8

BUMP

post #3 of 8

Hi Jan 

I see this is your first post here. Would you please go by  roll call and introduce yourself

 

I just sent our resident meat expert an note with this link for you but here is what I found on the cut 

 

 

Cooking School

Beef Round Heel of Round RoastRound

This area has many lean cuts of beef, which are best prepared with moist heat cooking methods. Many popular and economical roasts come from the Round. When cut into thin strips, steaks from this area can be used in stir-fry recipes.

 Back to Round Information

Beef Round Heel of Round Roast
Beef Round Heel of Round Roast

Also known as:

  • Pike's Peak Roast
  • Diamond Roast
  • Denver Pot Roast
  • Horesshoe Roast
  • Heel Pot Roast
  • Heel of Round

Nutritional Information

Recommended cooking methods:

 Back to Round Information

 

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url%3Fsa%3Dt%26rct%3Dj%26q%3D%26esrc%3Ds%26source%3Dweb%26cd%3D1%26sqi%3D2%26ved%3D0CB8QFjAA%26url%3Dhttp%253A%252F%252Fwww.txbeef.org%252Fcooking_school%252Fbeef_round_heel_of_round_roast%26ei%3DeIl1UNuHHMzpiQLm44H4CA%26usg%3DAFQjCNERklVuc4YcXcrhRpov9V10PqhRNA%26sig2%3DtkbiPUBaqdFaWRmA2TvrQg&js=Yes&ul=en-US&sr=1280x800&cd=32&jo=Yes

post #4 of 8

This is the actual heel of round:

 

 

 

 

 

End of Round, showing heel of round in the center, then over top of it are the remains of the bottom round, eye of round and top round.  Seam out those pieces of meat and what is left is the heel of round (above).

 

 

 

Which of these are you referring to?  Or, if possible, post a Qview of it (pic).  Knowing exactly what cut it is will determine how to process it and how to cook it.

post #5 of 8
Thread Starter 

The cut looks like the first picture

post #6 of 8
Thread Starter 

I'm sorry but I don't know anything about roll call

post #7 of 8
Quote:
Originally Posted by jank View Post

I'm sorry but I don't know anything about roll call

Here's the link to Roll Call. Just click the button "Start a New Thread" to introduce yourself to the forum. Thanks!

 

http://www.smokingmeatforums.com/f/133/roll-call

post #8 of 8

The top picture is the actual heel of the round.  In the center, you see a rope of meat that is very sinewy; it is tough and is best stewed, not roasted.  Seam that out and save it for your next beef stew or soup.  The rest, you can tie a couple strings around it to hold it into a round shape and roast it.  It has flavorful meat, and some silver looking membrane that can be more difficult to chew, but roast it to 135° internal for best flavor!

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