Tail of Rump, Black Angus AR

The rump tail is exactly what is says, the tail end of the rump. The exciting thing here, this cut it tends to remain at home for the hugely popular asado or traditional Argentine barbecue. This piece is very tender and flavoursome as you'd expect.

This piece can be used for BBQ or slow cooked in oven, the key to cook this cut is the temperature. 

Different names

Argentina: Colita de cuadril 

Chile: Punta de picana

China: 牛薄裙肉

France: Bavette d'aloyau

Germany: Tafelspitz