It is the most tender and relatively leaner beef cut in the forequarter, located between the neck and the prime rib, above the shoulder clod and below the hump (similar to beef chuck roll). To avoid dryness, it should ideally be prepared using a moist heat cooking method – i.e., in pot roasts, braised or stewed. Among the traditional dishes prepared with it in Brazil is Picadinho (braised diced beef).