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
Piece of beef cooked and served in bouillon
Prima beef burger
Roast beef neck, served on vegetable risotto
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Piece of beef cooked and served in bouillon
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Prima beef burger
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Roast beef neck, served on vegetable risotto
See more recipes
