Rump tail
Obtained from part of the beef leg. Located in the leg section of the beef carcass, obtained by cutting off the rump. Characterized by uniform muscle tissue. Culinary applications: roasting, stewing, grilling and frying.
Culinary Inspirations
Tenderloin steak
Tomahawk steak from entrecote
Entrecote steak with red onion salsa
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Tenderloin steak
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Tomahawk steak from entrecote
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Entrecote steak with red onion salsa
See more recipes
