It is one of the boneless cuts obtained when quartering the forequarter, just in front of the animal's rib cage, next to the sternum. A flat, thin piece is obtained, which is located under the rib cage and resting on the sternum. It is made up of various muscles and is characterized by being stringy, although depending on the age of the animal it can be a little tenderer.

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It’s mainly used for roasting, cooking, stewing or mincing. It can also be used for preparing sandwiched fillets that are filled and then tied. It can also be cubed and used in dishes such as ragout.