They can also be cut bone-in to make parts of the T-bone and porterhouse loin steaks. The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist or rare cooking. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts. The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor. This, combined with a new interest in these cuts' natural leanness, has increased the price of the flank steak. Argentine The most important cuts of beef in Argentine cuisine are: Asado the large section of the rib cage including short ribs and spare ribs Asado de tira often translated as short ribs, but also sold as long, thin strips of ribs. Chuck ribs, flanken style (cross-cut). Bife de costilla T-bone or porterhouse steaks Bife de chorizo strip steak, called NY strip in US Ojo de bife ribeye steak Bola de lomo eye of the round Chinchulín upper portion of small intestines Colita de cuadril tri-tip, or the tail of the rump roast Cuadril rump Entraña skirt steak Falda navel Lomo tenderloin Matambre a long thin cut that lies just under the skin and runs from the lower part of the ribs to belly–or flank area Mollejas sweetbreads (thymus gland) Pecho brisket Riñones kidneys Tapa de asado rib cap Tapa de nalga top of round roast Vacío flank, though it may contain the muscles of other near cuts Brazilian The most important cuts of beef in the Brazilian cuisine are: Acém neck Alcatra top/bottom sirloin Contrafilé tenderloin Coxão duro round (upper) Coxão mole round (lower) Filé Mignon part of the tenderloin Lagarto round (outer) Maminha bottom sirloin/flank Patinho confluence of flank, bottom sirloin and rear shank Picanha rump cover or rump cap Cupim hump (zebu cattle only) Fraldinha confluence of short loin, flank and bottom sirloin Paleta chuck/brisket British, Australian, South Africa and New Zealand Tongue Top rump Rib eye steak T-bone steak (Skirt steak) Feather blade Fillet Oxtail Colombian Posta (top round) Muchacho (heel) Huevo