Barra Mansa

 As it is composed of muscle, the heart is rigid and needs to be cooked for a long time to be soft.  

It goes under the most varied names in Brazil, such as: bottom side, flat, red or crosswise eye of round.  

With its own flavor, which is pleasant to the palate, the fibers of this meat are streaked with fat.It takes time to cook, and should be prepared in a pressure cooker, or wrapped in cellophane paper in the barbecue pit. 

 Located between the striploin and rib eye, it has a large quantity of nerves, and so is indicated for dishes which take longer to cook. 

 A greatly appreciated meat that comes with a thick layer of fat.