It is the most appreciated cut of the forequarters of the animal. Its moderate fat coating and its infiltration by fine veins of intramuscular fat, provide the perfect combination that highlights the flavor, soft texture and juiciness sought in a cut of meat. It is a very versatile cut, and its main characteristic is its great flavor and tenderness. For this reason, nowadays it is used in countless preparations in kitchens all over the world. Ancho beef is one of the most appreciated and valued cuts of beef.