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Semimembranosus Muscle (Beef): The Semimembranosus Muscle helps to extend (straighten) the hip joint and flex (bend) the knee joint. It is located at the rear of the inner thigh in the rear leg of the steer and typically weighs between 9.44 Lbs (4.28 kg) and 11.14 (5.05 kg) Lbs.

Culinary Uses

In beef cuts, the Semimembranosus Muscle makes up the bulk of the Inside Round. It is a moderately tender, juicy muscle (#21 in the The Most Tender Beef Cuts) with an elevated flavor. There is debate about whether it is suited for use as an individual cut, mostly because of its “chewiness” from internally contained Elastin or Gristle which does not tenderize with cooking heat or Tenderizing Marinades. 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.”

But because, the Semimembranosus Muscle is technically of “Intermediate Tenderness,” has a desirable color, texture and flavor the beef producers are trying to package the Semimembranosus Muscle as a single muscle, standalone Steak named a “Tuscon Cut Steak,” as part of their effort to wring more value from each steer. They may also try to market it as a standalone Roast because of its size.

To date we have not seen many but they may be coming. Our advice is to tread cautiously and if you do buy a “Tuscon Cut” or two, try to carve out as much of the Gristle before cooking.

Low Fat


Low Calorie