It is located on the outside of the animal's thigh and is obtained by cutting from the point where the rump steak separates to the heel of round. It is located next to the sirloin tip on the front and next to the round on the rear.

​

It has a rectangular shape and, when prepared, a nerve in the middle is separated. Once this is done, you get a lean meat, with hardly any fat.

​

It is usually used for the preparation of breaded fillets and steaks and other dishes such as flamenquines. It can also be prepared stewed or in sauces.