Beef Rump: A Rump cut of beef is taken from the hindquarter and the muscle above the hip bone of the animal. There are two pieces of rump beef per carcase. A very full-flavored piece of meat that is excellent and versatile when roasted, braised or casseroled, stir fried or pan fried. You can enjoy the beef rump roast which is a boneless piece of beef, cut from the hindquarter that covers the hip bone. It is full of flavor, rump roast is juicy and tender when roasted or diced. A perfect addition to any casserole. Beef rump steaks are cut to about 2cm thick and have a thin layer of fat running along the top of the steak. Rump steak is often considered to have more flavor than other cuts of meat. Tasty, lean and tender. That’s why beef rump is popular in most steak serving restaurants. Beef rump roasts can be prepared in a slow cooker to make a delicious pot roast dinner. You can also oven roast them or braise them for good results. For the truly daring cooks, you can try smoking a beef rump roast for Smoked Beef! An unforgettable taste. They also make very good grilling and frying steaks, stir fried or pan fried. Very thin slices of rump are very good for cooking on the barbeque.
Contains: “1.5 Kg” Brazilian Beef Rump “Whole Cut” Chilled
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