What is Beef Digital Muscle? Your Guide to This Odd But Tasty Cut

Beef digital muscle. No, it’s not some high-tech gadget for bodybuilders. It’s actually a real cut of meat! But unless you’re a hardcore carnivore, you’ve probably never heard of it before.

As a meat-loving foodie, I’m always on the hunt for new and unique cuts to try So when I first came across “beef digital muscle” at an Asian grocery store, I knew I had to get the scoop on this mystery meat

In this complete guide, I’ll tell you everything you need to know about beef digital muscle – what it is, where it comes from, how to cook it, and why you should add it to your grocery list. Let’s dive in!

What Exactly is Beef Digital Muscle?

Beef digital muscle, also known as superficial digital flexor muscle or banana heel muscle, comes from the back leg of the cow, specifically the heel area.

It’s a long, lean, sinewy muscle that controls the movements of the cow’s foot and hoof. Since it gets a lot of exercise, it has tons of connective tissue that needs to be slowly cooked to become tender.

This lesser-known cut looks similar to oxtail or beef shank when cut into pieces. It’s packed with collagen and super flavorful when braised until fall-apart tender.

Where is the Beef Digital Muscle Located on the Cow?

The beef digital muscle is nestled in the hindshank or gooseneck of the cow’s leg, right above the heel

It originates from two main muscles

• The superficial digital flexor (aka the banana heel) – This is the main body of the cut, full of thick collagen cords. It directly connects to the Achilles tendon.

• The gastrocnemius – Located next to the banana heel, this muscle has lots of marbling fat and silver skin. It can be divided into two sections – dorsal and ventral.

The digital muscle runs horizontally from the loin section, tapering towards the hind leg. It’s a long and narrow muscle that controls hoof movement.

What Does Beef Digital Muscle Taste and Feel Like?

Since it’s a hard-working muscle, beef digital muscle has a very dense, fibrous texture before cooking. But when braised for hours, it transforms beautifully!

Flavor – Deeply beefy and savory, with a rich unctuousness from all that collagen breaking down. The flavor concentrates the longer it cooks.

Texture – Extensive braising turns it fall-apart tender, with a soft, juicy interior and melt-in-your-mouth gelatin.

Appearance – When raw, it’s a very lean reddish cut riddled with sinew. Once cooked, it becomes dark brown with a glistening sticky sauce coating.

How to Cook Beef Digital Muscle to Perfection

Low and slow braising is hands down the best cooking method for beef digital muscle. This gives the tough sinew ample time to melt into luscious gelatin during the long cooking time.

Follow these steps for foolproof results:

• Trim excess fat and silver skin, then cut into large chunks. Season all over with salt and pepper.

• Sear in batches in a hot Dutch oven to caramelize the meat. This adds a ton of flavor.

• Add aromatics like onions, carrots, celery, garlic, and herbs. Pour in enough liquid to come halfway up the meat.

• Simmer very gently on the stove or in the oven for at least 3 hours, preferably 6-8 hours. The longer the better!

• Check it occasionally and add more water or stock if needed to keep it half submerged.

• Once extremely tender, remove from the cooking liquid and serve. The liquid makes an incredible sauce or gravy!

Delicious Ways to Use Beef Digital Muscle

This cut is so versatile. Here are some of my favorite ways to use beef digital muscle:

• Traditional osso buco recipe – Braise with aromatics, tomatoes, and white wine.

• Hearty beef stew – Low and slow in the oven or Instant Pot.

• Massaman beef curry – Slow braise in coconut milk with potatoes.

• Beef pho – For the most richly flavored broth.

• Pot roast – Super tender and flavorful.

• Red wine braised beef – French classic beef bourguignon.

• Shredded for tacos or enchiladas – So tender and juicy.

The possibilities are endless! Use it anywhere you want deliciously tender braised beef.

Buying and Storing Beef Digital Muscle

Since this is still an obscure cut, here are some tips for finding and storing it:

• Check Asian or ethnic grocery stores, especially Chinese and Korean markets.

• Ask the butcher if they have “banana heel”, “beef digital muscle”, or “superficial digital flexor.”

• Look for long, thin, tubular-shaped cuts near other stewing meats.

• Expect to pay around $5-8 per pound. A little pricier but worth it!

• Store tightly wrapped in fridge for 2-3 days max before cooking.

• To freeze, wrap well and use within 4-6 months for best quality.

Getting your hands on some beef digital muscle may take some searching, but it’s worth hunting down this unique cut. Treat it like oxtail or beef shank and braise for a supremely tender, richly flavored treat.

Next time you come across banana heel at an Asian grocer, grab some and see why it’s becoming popular with braising aficionados like me. Just be sure to allot plenty of cooking time to do this special cut justice!