It is one of the pieces that can be found on the outer part of the front quarter, specifically in the shoulder area. It is also called chuck tenderloin and sometimes "false sirloin". It is a cut in the shape of an elongated cone that has a nerve in the middle that separates two lean parts.

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Its meat is more mellow and tastier than the hip round.

It is used in some parts of Spain in dishes such as fricandó, a beef stew cooked with mushrooms, but it can also be grilled or shredded. If it is opened by removing the central nerve, it can be used to make fillings or, depending on the animal’s age, it can even be used filleted for breading.