In Lombardy it is known as magatello , but in other regions the same cut is called girello , tondino , tondello , lacerto, French rump, spinel . It is obtained from the hindquarter of the bovine: more precisely it is the upper section of the thigh.

It is easily recognizable by its elongated , regular and cylindrical shape , a characteristic that allows you to have slices that are all the same. Usually the joist is wrapped in a light-colored skin that must be removed before cooking with a skinner (you can ask the butcher to do it for you). Nerve-free, tender and very lean , it should not be overcooked as the meat could be stringy.

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