Rump of beef is also called Picanha. The beautiful meat has numerous preparation possibilities. 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 sliced. The rump is suitable for preparation in the frying pan, oven, and on the barbecue.
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