A thick edge from the 6th to the 12th rib of the animal is cut from the beef bran. 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 steak: a lot of fat layers melt during cooking, softening the muscle fibers, and the meat turns out to be extremely juicy, acquiring a unique refined taste. Sauce to choose from: tomato, truffle, pepper