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Secret about Rump !!!

How it tastes??

The Rump is the part of the loin that follows the Striploin, and is the most fine-textured and tender part of the lean meat. It has less fat than loin and more iron, which is healthy. It has fine texture and is tender, with a little bit of marbling, but the fat has no peculiarity, and you can enjoy the rich and elegant taste of the fat and the original lean meat. It's not the same as Striploin or Ribeye, where the fine grained fat makes the meat feel like it's going to melt in your mouth. Rump meat has less firmness than loin and is more elastic, with coarser muscle fibers. For this reason, it is suitable for those who want to enjoy the natural taste and flavor of meat!

Where the Rump is located??

Following the Striploin, it refers to the large lean part of the body from the waist to the hips. It is the softest cut in this area because it is the part of the loin that has the least amount of muscle movement from the rear of the loin section to the waist area. This tenderness is a characteristic of Rump meat and a secret of its popularity. Another characteristic of rump meat is its low fat content. This is because Rump meat is more similar to waist and buttocks than thigh meat, and it is more difficult to get rid of the offal than loin.

What's the difference between Picanha(Ichibo) and Rump??

Picanha(Ichibo) and Rump are located next to each other, with the Picanha(Ichibo) located around the hip bone and the Rump from the waist to the hips. Picanha(Ichibo), a perfect balance of marbling and redness, and Rump, a concentrated flavor of lean meat. Rump is not easy to marry, but Picanha(Ichibo) is the opposite. Picanha(Ichibo) has more fat, while Rump is less fatty and has a lighter taste. Picanaha(Ichibo) has both the flavor and the sweetness of the fat, while Rump is less fatty and has no peculiar taste, making it easy to eat a lot of it.

One of the cuts amazes even Top Chefs !!

How it tastes??

t has a beautiful marbling, mild, sweet and tender, with both lean and marbled goodness. The marbling is well-balanced, and you can also taste the delicious sweetness of the fat. It has a lot of lean meat, so you can also taste the meat-like taste. It is very popular among gourmets as a rare part of beef. Picanha is also called as Culotte and is called as Ichibo in Japabn. It is one of the most elastic parts of beef.

Where the Picanha (Ichibo) is located??

Picanha (Ichibo) is the meat from the tip of the cow's hips. It is the meat from the upper part of the hips, called the Rump, which is especially tender on the underside. It's a tender, lean meat with little fat due to the fact that it's been exercised a lot. Only a small amount of this meat can be obtained from a single cow, making it a very rare part of meat.

Best way to cook!!

Picanha (Ichibo) is characterized by a lean meat that is full of flavor, but has a nice sweet fat that is not greasy, which makes the meat tender for its lean nature. It is light but juicy and juicy, and it is a combination of the good part of lean meat and the good part of fatty meat. Highly recommend eating it with steak. Grill it crispy on the surface only, and enjoy the texture of the meat and the unique flavor of the strawberry. However, be careful not to overcook it, as it cooks quickly.