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It is a triangular-shaped cut located at the top of the leg, between the sirloin and the rump steak. It is usually marketed together with the tip and the corner of the hip and they are usually divided by a central membrane. Sometimes, this cut can be sold without the part corresponding to the corner.

It is lean, juicy and tasty meat, used for making fine roasts and other dishes such as steaks, scaloppine, etc. It can also be cut into cubes for stews.

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Rump

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Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Ministry of Agriculture, Fisheries and Food of Spain . Neither the European Union nor the granting authority can be held responsible for them.

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