Veal cut from the lower caudal thoracic region. The muscular components are the caudal portions of pectoral muscles and the cranial fragments of abdominal muscles. It is obtained from a 10 rib brisket, severing between the 6th. and 7th. rib. It is the end of the ribcage, with cartilaginous bones and, usually, a lot of fat.

It is an ideal cut of meat for stews and for stuffing. It weighs some 4.8 kg. The skirt steak with bone is obtained from it. It may be cooked on the grill when tender and with little fat, or otherwise used in «pucheros» and soups.

The skirt steak without bone or boned veal brisket is also obtained from the skirt steak. It is the skirt steak bony border and a delicious piece of meat for the grill is obtained when the thinner part is boned.