Here is something you might not have seen before. Introducing the Velvet Steak. This little-known cut is part of the heel muscle, located between the shin, topside, and silverside.

The heel muscle is traditionally used as a braising cut due to a large number of smaller muscle groups and connective tissue. We have done the hard work for you and found the diamond in the rough - The Velvet Steak. This little gem mixes loin tenderness with the depth of flavour common in the extensively used and overworked muscles.