Mapa do BoiMapa do BoiMarucha (no. 3) · Argentine
Cut from the top blade of the chuck, split to remove the tough gristle running through the centre. The result is a very tender steak, one of the most tender on the animal, well marbled and full of flavor. Great on the grill or in a pan.
Beef cuts on a map: where each cut is, what other countries call it and how to cook it.