Also known as beef chuck blade, it is a thin, flat piece located on the outer part of the shoulder, sometimes being included in it, in its commercial presentation.

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Its meat is rather stringy, but of high quality. It is used in classic stews such as ragout as well as steak tartare. It is flat in shape and covered by a white tissue that is removed just like an inner nerve.

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The younger the animal, the tenderer it is.