Beef flap

Top round is a cut of beef highly valued in Latin American and Spanish cuisine. It comes from the upper part of the animal's rear thigh, known for its lean texture and intense flavor, making it ideal for preparations that require slow cooking or roasting.

This cut originates from the Spanish butchery tradition, where it is used for dishes like asado or stews, and has been adapted in various Latin American cuisines. Due to its composition, top round is a low-fat meat with a notable protein content, making it a nutritious and versatile option for multiple recipes.

In Latin America, top round goes by different names depending on the country. Some common synonyms include: cuete (Colombia), posta (Chile), tapabarriga (Costa Rica), and nalga (Argentina and Uruguay). These terminological variations reflect the cultural and gastronomic diversity of the region, but they all refer to similar cuts located in the hindquarter of the bovine.

In cooking, top round is ideal for stews, braises, slow cooking, and also for slicing to prepare on the grill or in the oven. Its robust flavor and firm texture add depth and character to dishes, making it highly valued in both traditional and contemporary recipes.