a part of the longest dorsal muscle, with the meat very marbled with fat and tendons. This cut of beef is used for the preparation of stocks; when cut into small pieces, for goulashes and fricassees; and for the manufacturing of high-quality cold cuts and sausages. It is equally suitable for roasting and grilling. After curing, this cut can also be fried and braised. It is served as steaks and cutlets.