Most people walk right past it. It sits at the bottom of the round, just above where the hind shank ends, and it doesn't have the glamour of a ribeye or the reputation of a brisket. But the Heel of Round — sometimes called the Pike's Peak Roast — is one of the most underrated cuts in the whole animal.
📍 Where It Sits
Lower portion of the round primal, right above the hind shank. Part of the muscle group connecting the hind leg to the upper round — involved in nearly every step the animal takes.
💪 Why It's Tough
Heavy use = dense muscle fibres + a ton of collagen. Cook it hot and fast, it's rubbery. Cook it low and slow, the collagen melts into gelatin and the meat turns fall-apart tender. No fat marbling needed — the gelatin does the work.
🔥 How To Cook It
- Low & Slow Braise — sear hard, braise 3–4 hrs at 275°F in beef stock + red wine. Fork-tender, incredible sauce.
- Slow Cooker Pot Roast — 8 hrs on low, comes out like Sunday dinner.
- Ground Beef — ask your butcher to grind it. Dense, flavourful, great for burgers and meat sauce.
🔪 Butcher's Tip
Buy 3 lbs+. Bigger roasts braise better. Don't rush it — patience is everything with this cut.
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