Topside Cap Off - Nalga

This cut comes from the inside of the hind leg and is trimmed of its external fat layer, making it lean, firm in texture, and easy to cook.

In Argentina, it is the traditional and most popular cut for making milanesas—a beloved breaded meat dish found in households and restaurants alike.
Its shape, low fat content, and consistent texture make it ideal not only for milanesas, but also for stews, braised dishes, shredded preparations, and oven cooking.

A great choice for those seeking a lean, flavorful, and versatile cut perfect for everyday meals.

100% Argentine Angus Beef

❄️ Product is frozen before shipping to preserve flavor and will arrive frozen or partially thawed.