It is one of the parts into which the front quarter is divided next to the chest. Specifically, it is the upper part of the forelimb.

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The meat obtained is fatty and juicy and is mainly used for stewing, braising, whole roasting or even griddling.

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From this cut, the so-called beef fillet or butcher's steak is obtained. The meat from the top is used for fillets, the meat at the bottom for roasting or frying.