Adductor
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Adductor Muscle (Beef). An Adductor Muscle is defined as one that draws the body (or a limb) towards the mid line of the animal. An example of an adductor would be the muscles that help squeeze your thighs together.

The beef Adductor muscle, NAMP 169 E, is a large, 3.8 - 3.4 lb (1.7 kg - 1.5 kg) cone shaped, versatile muscle located in the rear leg. The Adductor works in a similar way to that described above to bring the steer’s leg towards the mid line of its body.

In beef cuts, the Adductor Muscle is found in the Inside Round. It is just barely a moderately tender muscle (#22 and last of the moderately tender muscles in The Most Tender Beef Cuts).

The Adductor is responsible for giving the Inside Round the reputation as a Tough Chew and there is less of it high on the leg and more of it as it heads toward the heel.  Because, the Adductor Muscle is large enough for multiple portions, technically moderately tender, has the capacity to Tenderize with Aging, and has a desirable color, texture, juiciness and flavor; the beef producers are trying to package the Adductor Muscle as a single muscle, standalone steak named a “San Antonio Steak.” It will be what is left of the Inside Round when the Gracilis, Pectineus, Sartorious and Semimembranosus muscles are removed.

Unfortunately, the conclusion of Elisabeth Huff-Lonergan’s Round Muscle Profiling and Tenderness Markers in Beef study at Iowa State University was that “the Adductor, Semimembranosus and Vastus lateralis may not be strong candidates to market as individual cuts.”

To date we have not seen many San Antonio Steaks, but they may be coming soon, and we are skeptical.