The outer layer of fat in this beef cut (corresponding to parts of the boneless strip loin and the ribeye) makes it tender and juicy. Contrafilé
is one of the largest beef primal cuts in Brazil, and can weigh up to 18 pounds. It can be used to prepare roasts, barbecues, and steaks. In Argentine, it is divided into two cuts: bife ancho, a fairly marbled steak (similar to rib eye / club roll steak), and bife de chorizo (strip loin steak),
with firmer fibers. In home cooking, it is also braised in cubes, used to make hamburger, and stroganoff, among other recipes.