COW CHUCK

We present the beef rump, a noble and versatile cut that no professional chef should be without. Originating from the front of the thigh, this cut is divided into two distinct areas: the portion near the hip, which is more tender and juicy, ideal for filleting and preparing on the grill or griddle, and the portion near the knee, which has a firmer texture and is perfect for stews, braises, or slow-cooked dishes.

Beef rump steak stands out for its deep flavor and ability to adapt to different cooking techniques, making it a highly valued cut in both professional kitchens and homes that appreciate good meat. Whether used to impress with a sophisticated dish or to prepare a comforting homemade recipe, this cut provides quality, performance, and character.

Add beef rump to your culinary repertoire and enjoy a cut that combines tradition, flavor, and versatility in every preparation.