Cut of meat that is obtained from the beef thigh ideal for steak, hoe and in pieces accompanied by steamed vegetables. This cut is mainly used for frying, roasting or grilling. It is also known as "black ball" or "Aldana egg"
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.