This cut is obtained from the hindquarter, specifically in the round. It is located in the lower part of the leg, in the area where the Achilles tendon ends, and it sometimes known as “false sirloin tip”.

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It has a racket shape and several nerves inside; however, when cooked, they are unnoticeable. It is a lean and mellow meat ideal for stewing, braising and roasting, although it can also be filleted for grilling.