Mapa do BoiMapa do BoiCoxão duro (no. 20) · Brazilian
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.