AtlasMas

As the name implies, this is the meaty part of the “belly”, which in the Czech Republic is divided into belly for boiling, flank (flap, bavette) and skirt steak inside. Of these parts, belly for boiling has the strongest muscle fibres and is streaked with suet and lightly with collagen membranes. Belly is intended for preparing strong broths with fatty eyes and flavourful sauces: tomato, dill and horseradish. The boiled meat is great as it is, with mustard and bread. It can also be used for hamburgers when ground in combination with chuck and rib.