This cut has not undergone tenderization. Boneless cut, free of bones, cartilage, bruises, or blood clots. Lean cut with 95% meat and 5% fat.

Organoleptic characteristics:

Firm texture. Cherry-red color with white marbling. Natural or characteristic bovine aroma.

Physicochemical properties:

pH between 5.4 and 6.2 (neutral). Moisture content between 50% to 60% (depending on the fat percentage).