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prominent and hearty Cinsault (or Hermitage
The Fillet is known as the blank canvas of the steakhouse
vanilla and various earth tones
right at the upper back
INGREDIENTS:
Rump Size:300g prominent and hearty Cinsault (orPRICE: R350 PER KG The Rump steak is cut from the rear quarters of the cow and is known as the butchers favourite. The rump is a boneless five muscled primal that sits between the sirloin and topside. This steak is made up of four of these muscles with differing tenderness. A great all rounder steak, rump is a little firmer in texture with a good layer of fat and are perfect for a variety of cooking methods. AGEING: 28 days wet aged PREFERRED COOKING
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