Cut located on the external face of the palette bone, in its posterior part it is triangular in shape and elongated, with an internal nerve. It is located between the Choclillo and Posta Palette cuts. It is triangular in shape, with a good flavor and a tender texture.
Cut coming from a muscle of action that is located in the region of the ribs inside the bovine carcass (Beef) obliquely. It corresponds to the same muscle complex of the diaphragm (bowel). It is small in size with an irregular shape, also with a very intense flavor, which is described as visceral (liver).