We’ve often wondered why so many recipes for beef braises call for lean cuts of meat like bottom round or chuck and whether a more tender cut might work just as well or better. Since lean cuts also tend to be cheaper in the grocery store, are we just being thrifty? Or is there a reason why lean cuts make for better braises? As a steer is wandering around looking for tasty treats, the muscles in its legs, shoulders, and hips get the biggest workout — even in a feedlot.
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