This part of the carcass is located closest to the tail. The meat is mostly lean, almost dietary, has a characteristic light pink hue (while other parts of the carcass should be bright red); the upper part is covered with a layer of fat. It is considered a real delicacy among beef varieties. This is a cut from the carcass of cattle, made in the pelvis, near the extreme three ribs of the animal. Here is concentrated meat with almost no fiber, extremely juicy and tender.
