It is a conic, elongated and flattened cut found in the sublumbar region limited in the dorsal area by the striploin and in the caudal by the rump.

It is an ideal cut to be roasted, cooked on griddle, grilled, or stewed. It weighs some 2.8 kg. Many people consider it by far the best piece of meat because it is very succulent, either cooked rare or stuffed. The cutting should be done perpendicular to the meat fibers so that it stays tender and juicy. Highly recommended for its delicate flavour.