What is rump? What does the word "rump" mean?

Historically, there were practically no pure cow breeds in our country - only dairy or at best milk and meat. It did not develop the matter, did not digest and ferment the meat, which would allow him to acquire a good rich taste and tenderness.

Meat that we buy

Today, some farmers and breeders nevertheless began to do this. Take, for example, the Lipetsk region. They breed Australian breeds of meat bulls. In addition, the procurement of elite marble beef is also carried out , which is an ideal option for making steaks.

To prepare good meat dishes, you must first learn how to choose the right product. Correctly selected for a particular dish, thanks to the culinary skills of the cook can become a real delicacy. Animal carcass is cut into a variety of parts, which, in turn, have their own purpose. Let's take a closer look at what a rump is, and what can be cooked from it.

Thigh back of animal

So, what is rump? By this meat product is meant the femoral part of the animal carcass , the location of which is downward from the thick sirloin and rump. Beef rump refers to the category of second-class meat. Why? The fact is that throughout the whole life the animal moves, and the biggest load is on his thigh, that's why the meat of the second grade is the rump. The meaning of the word is quite understandable. There was this name from the word "guz" (back).

Despite this, in the cooking the described meat product is appreciated. Oh, someone, and the cooks know well what a rump is. It is also well known about its nutritional value.

The most commonly used in cooking is the beef rump. It does not contain a lot of calories and is great for people who are dieting, as it does not harm the stomach. Oguzok is considered to be an advantageous beef part of the carcass for the preparation of strong, pure and rich broth. It is soft and juicy. In addition, from the rump is obtained excellent boiled and stew. A large number of experienced housewives assures that it produces excellent cutlets, little bits, various soups and other first courses. Before you can cook chopped meat, you first need to beat off the rump first, and then twist it through the meat grinder.

A few secrets from the chef

So, what does the word "rump" mean, we already know. Now let's get to the preparation itself. How trivial it sounds, but when choosing a meat you need to try hard, because it depends on whether it's quality or not, the taste of the dish depends. Professional chefs give several recommendations when choosing a rump. The first thing you need to pay attention to is fat. Yes, it's fat. It should cover the meat with a good thick layer. Its color should be milky. If you see a grayish shade, you better give up this piece and go buy meat elsewhere. The fact that the color indicates the staleness of the product, and therefore, its quality leaves much to be desired.

Another thing that you should pay attention to is the weight of meat. If you buy rump to make broth, choose a large piece weighing not less than three kilograms. Why is it not desirable to buy less meat? A small piece closer to the tail contains more fat than meat, and the rest is all occupied by bone. These nuances need to be known in order to avoid disappointment from the fact that the dish did not turn out as desired.

Now you know what a rump is, how to choose it correctly, what you can cook from it.