It is a cut located on the outer part of the animal's hind leg, on the back, near the top (inside) round. It has a cylindrical, elongated shape.

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It is a lean meat, without nerves, which is mainly used for roasting, but it has other uses such as preparations in sandwiched fillet dishes such as sanjacobos and is ideal for carpaccio. It is also perfect for shredding and dishes made with minced meat.