Also known as chã de fora in Portuguese, this trapezoid cut (similar to beef outside round / rump) is located at the back of the rear leg of the animal. It is covered with a layer of fat in one side and has stiffer fibers. Cut into chunks or steaks, it should be slow cooked in stews, soups, or braises. Ground, it can be used to make sauces and other recipes, such as meatballs. Fun fact: very often in Brazil, a piece of this cut is included and sold with its noble “neighbor”, picanha.