Made up of the top and anterior part of the hamstring muscle.
It is normally used for grilling, but can also be prepared in the oven where the texture and flavor are guaranteed. It can be prepared whole or in individual portions that need to be cut along the bottom.
This beef should be cooked to a medium red point on the inside, lightly toasted on the outside for it to reach its maximum flavor expression. If the cooking point exceeds these parameters there is a risk of hardening the meat. That would definitely change its flavor.