Beef, New Zealand, imported, manufacturing beef, raw

This cut is imported lean beef trim typically destined for grinding rather than sold as a standalone steak or roast; it's what shows up blended into ground beef and burger patties, often mixed with fattier trim to balance out the fat content of the final grind. On its own it's very lean, so it can dry out if overcooked and benefits from being combined with a little extra fat or moisture, whether that's a fattier grind, added stock, or a sauce, when used in ground preparations like meatballs, chili, or a burger blend. This is the kind of trim that food processors blend into supermarket ground beef to hit a target fat percentage, rather than something a home cook buys by name.

Because it's usually purchased already ground or as trim rather than a retail cut, look for it as part of a labeled ground beef or mince product and keep it refrigerated for a day or two, or freeze it for longer storage. At 119 calories and 21.2 g of protein per 100 g, with protein at 42% DV and iron at 11% DV, it's a lean base for a protein-forward dish; pairing it with something that adds moisture, like a tomato-based sauce, keeps ground preparations from cooking dry. Because it carries almost no carbohydrate, it also works well as the protein anchor in a dish built around beans, rice, or pasta.