Whole rump

The rump is located in the rear part of the animal, behind the loin, for this reason in some areas of Italy it is also called, incorrectly, sirloin. The rump is a part of the thigh, and more precisely it is the buttock, it fits on the pelvis and femur.

The rump is used for many typical preparations of first-class meats, therefore for steaks, roasts, roast beef, suitable for cooking on the grill, in the pan or in the oven, it is also used for quality minced meat. It is not particularly suitable for stewed cooking, nor for boiled meat.

This cut is made from cattle raised on the farm. agricultural Facchinetti.