2 – Chuck / Acém
Also known as needle, needle loin, rump, tenderloin, tenderloin and tie. It can also be called aguja (Spanish), basses côtes (French) or chuck (English). It is the largest and softest piece of the ox forehead, being a relatively lean meat that must be cooked by moist heat. Acém yields great stews, minced, roasted, cooked, ground beef, stews, pot steaks, pot meats, stuffed or prepared meats with sauce.
