Wagyu rump steak, Toledo region, matured 20-30 days

Another classic Argentinian cut: the 'Colita de Cuadril', also called "Tri tip" in the United States or 'maminha' in Brazil.

The aiguillette is located between the rump steak and the nut, in the thigh, in other words, between the back and the hind legs of the beef.

This meat, lighter in color and finely marbled, is very tender and juicy.

The animals are raised in freedom from the age of 8 months and benefit from a controlled, 100% natural diet, which provides them with unsaturated and polyunsaturated fats, rich in omega 3 and omega 6.

Approximately 250-260g per piece.