Beef rump steaks

Rump steaks are beef cuts from the rear part of the animal, specifically from the muscle known as the rump. This cut is valued for its tender texture and delicate flavor, making it an excellent choice for grilling, pan-searing, or cooking in a skillet.

Origin: The rump is a very popular cut in Spanish-speaking countries, especially in Argentina, Uruguay, and Chile, where beef is a fundamental ingredient in the local cuisine. In other regions of Latin America, this cut may have different names, although its use and characteristics are similar.

Properties: Rump steaks are a rich source of high-quality protein, iron, zinc, and B-complex vitamins, which are essential for the proper functioning of the body. Their fat content is moderate, providing flavor without excessive calories when consumed in moderation.

Synonyms in Latin America: Depending on the region, rump steaks may also be known as cuadril, culata de cuadril, picanha (a term widely used in Brazil and replicated in some neighboring countries), or simply bife de cuadril.