The thick edge of the beef is cut from the 6th to 12th rib of the animal. The cut from which the steak is cut is located at the intersection of the 6 muscles that are least involved in the movement of the animal. All this is of fundamental importance for the taste of the steak: many layers of fat melt when the steak is cooked, softening the muscle fibers, and the meat turns out to be unusually juicy, acquiring a unique, refined taste. Sauce to choose from: tomato, truffle, relish, pepper