Beef Heel Muscle Breakdown

The beef heel muscle is one of the industry's best-kept secrets, offering excellent value and eating quality when properly prepared. This muscle is made up of two distinct sections. One side delivers exceptional tenderness, rich beef flavour, and impressive juiciness. Commonly known as the Merlot Steak or Achilles Steak, it is increasingly recognised by chefs as a versatile premium steak option.

The other side contains more connective tissue and is better suited for applications such as mince, burgers, sausages, or slow-cooked preparations, ensuring maximum utilisation of the whole muscle.

In this video, you'll learn how to seam and separate the heel muscle to unlock its highest-value uses. Discover the natural muscle structure, improve yield, and see how proper fabrication can turn an underutilised cut into a tender, flavourful steak perfect for grilling, pan-searing, or menu innovation.