It is located on the round or hindquarter and goes from the knee to the hip, along the front side of the thigh. After removing it, between the shank and hip, a large, oval piece is obtained, covered by a few nerves.
 

It is commonly used for filleting, due to its tenderness and juiciness. It is divided into two parts: an area closer to the hip, tender and juicy, ideal for good steaks and another part close to the knee, with slightly tougher meat, which would be used for stewing.