Heart of rump, a lean and compact beef cut taken from the central part of the rump. Versatile in the kitchen, it works well both for roasts and for cuts destined to the grill in professional catering.
- Format: variable weight, approximately 3.5 kg per piece
- Sold as: sold by the piece (approximately 3.5 kg)
Ideal for beef main courses: roast it whole in the oven or cook it sous-vide, or portion it into thin slices and steaks for the grill. Suggested for trattoria and restaurant menus, served with seasonal sides and a red wine reduction.