Outside Round, Heel

Smaller section of the full Bottom Round that is separated from the Outside Round (Flat). Ground for Ground Beef or cut into the Braison and Merlot Steaks.

Butcher's Note

Removed from the Bottom Round (Gooseneck).

Industry Ids ?

IMPS/NAMP - 171F

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

Download High-Res Image Download Low-Res Image

Where This Cut Comes From:

Round Primal | Primal Cut

Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.

Explore This Primal

Cuts From This Subsection

Merlot Steak

Similar in appearance to the Flank Steak, but with a finer texture. Grill quickly over high heat.

Grilling
Broiling

View

Braison Cut

A small, round boneless cut that makes an Osso Buco-style roast after slow-cooking.

Braising

View

Supply Chain Ordering & Pricing Details

Locate information on Supply Chain Ordering & Pricing Details on the new tool.

VIEW TOOL