Beef, New Zealand, imported, inside, raw

The "inside" cut from grass-fed New Zealand beef corresponds to the inside round or topside, a lean cut best suited to slow roasting, braising, or thin slicing for stir-fries and sandwiches. Because it carries very little marbling, it dries out quickly under high dry heat, so a low, slow roast, a braise with stock and vegetables, or quick searing of thin slices against the grain all keep it tender. It also works well cubed for kebabs or ground for a leaner burger blend. Grass-fed beef from New Zealand tends to have a deep red color and firmer texture than grain-finished beef.

Look for beef that is deep red with firm, moist-looking flesh, and keep it refrigerated for three to five days or wrapped well in the freezer for longer storage. This cut is naturally low in sodium at just 40 mg per 100 g, so it takes seasoning well without already tasting salty. It is also lean, with 4.36 g of fat per 100 g, while delivering 22.2 g of protein per 100 g, about 44% of the daily value in a serving, making it a solid base for a roast dinner or a stir-fry built around vegetables and rice.