Quality： Black Angus
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.
Argentina: Colita de cuadril
Chile: Punta de picana
France: Bavette d'aloyau