The tip of the beef rump is the rump meat, which is the part behind the outer loin of the beef between the waist and the leg.

Rump meat, also known as the tip of the rear buttocks, has less fat, thicker muscle texture, and a slightly astringent taste. It is suitable for roasting, charcoal grilling, and grilling in one piece. It tastes good when making steak. In Western food, it is used as burger filling and beef sauce raw material.

Beef rump is a lean meat with less fat. Its main characteristics are as soft as beef tenderloin and fine texture. In addition to cooking by grilling or steaming, it is also suitable for raw food dishes such as beef tartare.

Beef rump meat is closer to the oxtail than beef rump meat. It is located in the upper 1/3 of the biceps of the thigh. Together with the rear rump meat, it is called rump meat. Sometimes it is also classified as beef. Leg meat is slightly harder than beef rump. Suitable for pate or stew, and can also be used for grilling or pan-frying.

Other parts of beef

1. Beef shoulder meat is suitable for stewing soup. The fat distribution on the shoulder meat is moderate, some are hard, and the meat has a certain thickness. You can enjoy the taste of beef. Unique flavor. This part of the meat is suitable for washing beef or cutting into small cubes for stew.

2. The first half of the beef back has very few ribs and the meat is very slender. It is suitable for birthday parties, beef rolls, steaks, etc. This part of the beef tastes very tender.

3. The second half of the cow's back, which is the loin, is suitable for making steak and can also be used to make beef. This part of the beef is soft and thin and can be cut into large pieces.