A Pike’s Peak roast (also known as a heel of round roast) is a beef cut from the lower section of the round primal, near the shank. It is a tougher, lean cut that benefits from slow cooking to break down its connective tissue, making it tender and flavorful.
Key Features:
•Cut: From the bottom of the round, near the hind leg.
•Texture: Dense, lean, and contains some connective tissue.
•Flavor: Rich, beefy taste but requires slow cooking for tenderness.
•Cooking Method: Best suited for slow roasting, braising, or smoking.
Common Uses:
•Pot Roast: Cooked low and slow with vegetables.
•Shredded Beef: Great for sandwiches and tacos.
•Roast Beef: When thinly sliced after slow cooking.
Price per pound- $12