Advertisement
8
servingsMedium
Published 2004
Sobrebarriga* is translated as “belly beef,” and is actually the piece of meat that surrounds the flank steak. Very typical of the Boyacá and Cundinamarca regions, this delicious cut of beef has to be cooked thoroughly to become tender, but has great taste and texture. The closest American cut is outer skirt steak, or diaphragm.