National veal entraña is a cut obtained from the peripheral part of the diaphragm muscle, in an area attached to the ribs. It is a dark reddish meat that stands out for its juiciness, flavor and easy preparation. It is presented as 1 unit approx. 800 g, that is, a piece of about 800 g. It is sold by unit and the indicated weight is approximate, as stated in the product presentation. Entraña is a traditional cut in Argentine culture that is increasingly present in our cuisine, especially at barbecues. Its growing demand is linked to the qualities described for this meat: juiciness, flavor and ease of preparation. This individual presentation lets you choose a national veal cut with its own identity, both for its location next to the ribs and for its role in barbecue tradition.