This is one of the largest parts of the round quarter, the main part of the hindquarter. It is the upper part of the top rump located on the inside of the round and is in contact with both the sirloin tip at the front and the round at the rear. Another name for this cut is flat iron.

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It is one of the pieces that has the highest and best meat yield. It is characterized by its triangular shape and by having a flat nerve on the inside that is removed before starting to cut it into fillets or pieces.

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The result is a meat ideal for frying, breading, on the griddle or in barbecues.