Rama Do Acém / Chuck Ribs

The Rama of the acém is a cut that derives from the acém. Located in the frontal region of the ox, the

acém is the largest and softest cutting of the front; has a lean meat that should be

cooked in damp heat. Due to its thinness, it is particularly suitable for dishes such as

stews, minced meat, roasts and the preparation of pan steaks, stuffed meats and dishes

with sauce. Its relatively tender texture also makes it an excellent choice for

ground meat, since it is not excessively greasy.