description
The rump steak promises all the flavour and succulence you'd expect from rump, but the larger piece is yours to get creative with, being well suited to trying different rubs and marinades. Prized in Latin America as the most popular cut from the animal, this whole crosscut rump steak is one piece, cut through three muscles: the rump eye, the picanha, and the traditional rump and dry aged for maximum tenderness. Be sure to cook so the meat caramelises, and leave to rest so the grain of the beef relaxes before carving into steaks.
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