It might look a bit gristly, but it is a perfect piece of meat for the creation of steaks and not very cheap. It is a so-called dry aged piece, and I found an explanation.

“Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass.”

I took the photo in the superarket.