Mapa do Boi

Chã de fora

Cuadrada (no. 21) · Argentine

The bottom round: a firm, lean cut from the outside of the hind leg. Long, tough fibers with almost no marbling. It needs slow, moist cooking, in a pressure cooker or a stew, to become tender.

Beef cuts on a map: where each cut is, what other countries call it and how to cook it.