What is Beef Pad Muscle? A Detailed Guide to This Tender Cut

Beef pad muscle, also known as heel muscle or outside flat, refers to a specific muscle cut from the cow. While not as well known as cuts like ribeye or tenderloin, the beef pad is growing in popularity for its tenderness and flavor. This guide will explain everything you need to know about beef pad muscle.

Anatomy of Beef Pad Muscle

The beef pad muscle comes from the cow’s hind leg, specifically the outside round or silverside region. It is one of the major muscles in the round primal cut.

This oblong, tapered muscle lies along the outer curve of the leg bone. It originates at the stifle joint and extends down towards the hock

When the larger outside round is removed from the hind leg, the pad can then be extracted as an individual muscle. It is sometimes sold whole or cut into smaller portions.

Characteristics of Pad Muscle

Compared to other round cuts, the pad muscle has some advantageous traits:

• Fine grain with thin muscle fibers
• Good marbling and fat distribution
• Tender texture despite being a leg muscle
• Mild beefy flavor

These attributes make it more tender and flavorful than expected for a round cut. The pad muscle’s extensive exercise results in a lean yet tender meat.

Grading of Beef Pad Muscle

Like all beef cuts, the pad muscle is graded for quality by the United States Department of Agriculture (USDA). The highest grades are Prime, Choice, and Select. Lower commercial grades may also be used.

When evaluating beef pad muscle, graders assess:

• Marbling – the distribution of fat within the meat
• Maturity – the estimated age of the animal
• Color – brightness and hue of the lean
• Texture – firmness and fine grain

Pad muscle typically grades Choice or Select. Prime grade is less common. The ideal pad has modest marbling, fine texture, and young, ruby-red lean.

Preparing and Cooking Beef Pad

Beef pad muscle is remarkably tender for a round cut. It can be prepared similarly to cuts like sirloin or tenderloin.

• Grill, pan sear, or broil whole for steaks
• Slice across the grain into stir fries or kabobs
• Pound thin for schnitzel or scaloppini
• Dice for kebabs or skewers
• Leave whole for roasts or pot roasts

Cook to medium rare or medium doneness to prevent drying out. Moist cooking methods also help keep this lean cut juicy. Due to its mild flavor, marinades and spice rubs complement the beefy taste.

Popularity of Pad Steak

While still less famous than loin or rib cuts, beef pad muscle has grown in demand for its tenderness and affordability. It offers a tender steak experience without the high price tag.

Retail butchers and high-end suppliers are increasingly offering this versatile, underappreciated cut. The boneless nature and uniform shape add appeal for portioning.

For home cooks, chefs, and meat suppliers, the beef pad muscle delivers an accessible yet premium cut ideal for a range of cooking methods. Its moderate marbling provides rich flavor reminiscent of pricier steaks.

Is the Pad Muscle Right for You?

For steak lovers seeking an affordable alternative to costly tenderloin or ribeye, beef pad muscle warrants consideration. It provides a satisfying steak meal with fewer calories and cost.

The pad also suits any preparation calling for uniform, tender cuts. Kabobs, stir fry strips, sliced steaks, and more benefit from the pad muscle’s attributes. Cook it as you would a tenderloin or sirloin steak.

Review the grading information to find a well-marbled pad muscle steak. Cook properly to medium rare doneness. Then enjoy this underrated cut and its full, beefy flavor.

An Overview of Beef Pad Muscle

Beef pad muscle offers a tender, flavorful alternative to traditional steaks. Located in the cow’s round primal, this cut has fine grain, decent marbling, and a pleasant mild taste.

When handled similarly to loin and tenderloin steaks, the pad steak provides an affordable yet premium eating experience. Its increasing availability in butcher cases appeals to cooks seeking new cuts.

Understand how to select, prepare, and cook pad muscle steaks or roasts. Proper cooking and slicing across the grain optimizes tenderness. With its ideal texture and savory flavor, the beef pad muscle satisfies steak cravings on a budget.