Tortuguita

A small, curved, slightly flat muscle from the rear leg of the steer — named for its resemblance to a little tortoise (*tortuga* = turtle). Anatomically the *culata de contra*: a working muscle with long fibres and a fair amount of connective tissue, so it rewards slow methods. Argentine carnicerías sell it cheap and rendidor (high-yielding); typical destinations are *guisos* (stews), *carbonadas*, slow-roasted whole, or pulled into *carne deshebrada*. Tougher than nalga or peceto when treated quickly, but transforms into something rich and gelatinous over a few hours of low heat.