Beef Top Round (Tortuguita) – Tender, Low-Fat, Collagen-Rich Cut

The tortuguita is the muscle located at the back of the beef hind leg. Slow-cooked, it becomes exceptionally tender, rich in collagen, and with less gelatin than the front shank. Perfect for lean stews, braises, or cut into thin strips for stir fry. A flavorful choice for casserole or Dutch oven dishes.

–Tender, low-fat cut
–Rich in collagen