Second category cut that is located between the under shoulder and the scapulo-humeral joint of the bovine. It is often used for lean braised meat and milanese.
The 1st processing deals with dividing the quarters of the cattle into the main cuts.
The beef is divided into 3 main areas, from which are obtained the well-known cuts that we are used to see in the butchers.
The term "cut" means the specific portion of each muscle of the slaughtered animal: it is essential knowing the cuts of meat in detail because each cut has a different use in the kitchen based on its characteristics.