BEEF RUMP TAIL

BEEF RUMP TAIL

Category:

Quick description:

Complex and hardworking, the rump of a beef carcass yields three muscles – cap, eye and tail. While the eye muscle makes perfect steaks, the rump tail comes into its own when cooked as a joint. Very well flavoured with a distinctive grain, rump tailis lean and without superficial fat.

Availability:

In Stock

Compare

Reviews

There are no reviews yet.

Only logged in customers who have purchased this product may leave a review.

You May Also like

    BEEF RUMP CAP

    0 out of 5

    Picanha is a cut of beef called sirloin cap in the U.S. that is popular in Brazil. In the U.S. it is little known, but referred to as the rump cover, rump cap or coulotte.

    BEEF STRIPLOIN

    0 out of 5

    An impressive roast hand cut by master butchers, this is a traditional family favourite for Sunday dinners and special occasions.

    Prepared from grass fed, fully certified Angus beef raised on our own farm, our striploin roasts are specially selected and quality assured from farm to fork. The result is a joint that’s both delicious and easy to carve, with a natural sweetness and rich juices.

    BEEF SHIN

    0 out of 5

    A fantastic cut for braising and long, slow cooking, Beef Shin offers deep flavours and rich melting qualities as the beef breaks down and tenderises in the pot. Sourced exclusively from grass fed herds of heritage breed beef, this cut reflects the quality of our pedigree beef and makes for hearty and wholesome dishes all year round.

    BEEF CAP OF CUBE ROLL

    0 out of 5

    The Cube Roll, also known as Scotch Fillet or Rib-Eye Boneless, resides on either side of the backbone towards the front of the animal. 

NourFoods
X