The rump is in the leg; specifically where the end of the hip joins the bottom sirloin. It has a V-shape and in our oxen it weighs between 8 and 10 kg; we cut it into smaller chunks to make it easier to handle.
AGED: 20 – 40 days.
STATE: Deep frozen in liquid nitrogen.
FORMAT: 24 Kg box.
APPROX. WEIGHT: Vacuum-packed piece 1.6 Kg.
STORAGE: Store at -18ºc.
RECOMMENDATIONS: Defrost in the fridge 24/48 hours before use. Always bring up to room temperature 1 hour before cooking. Fabulous for making steak tartare because of its great flavour and texture. Can also be served as a steak cooked on a baking stone, especially for very rare steaks. (See recipe on page 50)
