אוסובוקו/שריר הזרוע – Shrir Hazroa, Shrir

Other names for this cut in Hebrew are קצ'לקה and פולו. Sometimes it is called Osso buco (when with bone, usually veal). This cut is usually oval in shape and is part of the animal's leg. It is better when cooked whole and does not fare well when sliced or cubed. Out of the cuts used for slow cooking this one is relatively soft, and the connective tissues keep it from getting dry, add juiciness and flavor.