It is not a very tender cut, but the layer of fat on one side of the piece helps to tenderize the meat – especially if its slow cooked in a pressure cooker. In barbecues, it is usually prepared “no bafo”, that is, slowly roasted in the barbecue pit wrapped in aluminum foil. In the country side of states such as São Paulo, Mato Grosso do Sul, Paraná, and Rio Grande do Sul, this beef cut is called granito