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It is the piece corresponding to the topmost part of the hip.

By separating it when quartering, you get tender and juicy meat ideal for griddling, filleting, scaloppines or steaks. If cooked as a whole piece, it can be shredded, roasted or braised in pieces.

07

Rump steak

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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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