The rump of a beef is also called 'Picanha'. The meat has numerous preparation possibilities. The rump is well-marbled and has a fat cap. It is preferable to fry this along during preparation, as the flavor of these fats is then absorbed into the meat. This ensures a fantastic taste experience. Before consuming, the fat cap can be removed and the meat can be seared in slices. The rump is suitable for preparation in the frying pan and oven and on the barbecue.
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