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
Boneless striploin with sauce hollandaise
Piece of beef cooked and served in bouillon
Roasted rump with mushroom sauce
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Boneless striploin with sauce hollandaise
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Piece of beef cooked and served in bouillon
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Roasted rump with mushroom sauce
See more recipes
