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Rump of Galician Beef IGP: The Lean Cut for Stuffing and Roasting
The Rump is obtained from the lower part of the hip, bordering the round. Unlike the Tapilla, this is a predominantly lean and triangular cut, with a fine grain of meat that is extraordinarily tender and juicy. Its balance between lean meat and a slight marbling of internal fat makes it a gourmet option for multiple preparations.
In many Latin American countries, it is known as "Colita de Cuadril", where it is a must-have for any barbecue. In our butcher shop, we only work with pieces certified with Protected Geographical Indication (IGP) Galician Beef, synonymous with tenderness, natural feeding, and the unmistakable flavor of Galician pastures.
🏅 Quality Guarantee
The Rump is the perfect choice for those looking for:
- Lean and Tender Meat: Almost without sinews, its texture is very soft, making it suitable for slicing even with thin cuts.
- Great Versatility: It works perfectly as an oven roast, for cold cuts, or diced for stews and ragù.
- Powerful Flavor: Despite being lean, it retains a deep and very pleasant flavor of young beef.
🧑🍳 Cooking Tips: The Stuffed Roast
The Rump is a star piece for roasts, but its best version is undoubtedly stuffed and served cold, as you recommend:
- Preparation (Stuffed Roast): Open the Rump longitudinally to create a "pocket". Stuff it with ingredients of your choice. We recommend filling it with serrano ham and bacon for extra juiciness and flavor, and tying it with kitchen twine or a net.
- Sealing and Oven: Seal the stuffed piece in a hot pan with oil on all sides to caramelize the surface and trap the juices. Then, roast it at 180 °C until it reaches the desired doneness (approximately 58 °C - 60 °C internal for a juicy point).
- The Secret (Serve Cold): Let it cool completely and slice it into thin cold fillets. The filling will remain centered and compact, and the meat will be a delight for appetizers, cold bites, or to take to work. It only needs a simple sauce that adds warmth, like a reduced cooking juice or a mustard sauce.
- Quick Alternatives: If you prefer it sliced, it is excellent for the grill (with normal or thick cuts) or for making battered escalopes (with thin cuts).
📦 Preservation and Shipping
- Preparation: The Rump is presented clean of fat and sinews, ready to cook. You can choose the whole piece for roasting or stuffing, or sliced with the thickness you specify.
- Packaging: It is vacuum packed with great care to ensure maximum freshness and durability.
- Refrigerated Transport: Receive your Rump in perfect condition thanks to our urgent refrigerated shipping SEUR FRÍO 24h, ensuring the cold chain from Galicia to your kitchen.
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