Beef Heel is a cut from the beef round immediately above the hindshank. The heel is composed of two main muscles, the superficial digital flexor (the banana heel) and the gastrocnemius. The banana heel is full of thick veins of collagen and connected directly to the gramble cord, the cow’s achilles heel
| Weight | 1-4 kg |
| Nutritional value per 100 g | 363 kcal |
| Proteins | 12 g |
| Fats | 35 g |
