A beef meat It is a very versatile food, which can be made in different ways and combines with various ingredients. However, the ideal taste and texture depend on the correct choice among countless possibilities at the butcher shop.
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In this case, the most popular cuts are the rump and sirloin, which combine distinct traits. Therefore, they are usually used in different recipes, depending on the objectives of whoever is preparing a particular appetizer.
What are the characteristics of the rump?
In principle, the rump is a cut taken from the rear part of the ox, which includes the loin and hip region. Therefore, it is soft, juicy meat with little fat, which can be divided into sub-cuts.
Therefore, it has a versatile structure, due to the possibilities and divisions of muscle fibers. For example, brisket, picanha, baby beef and tender steak, which apply to steaks, kebabs, roasts and grills.
And what about the delicious sirloin steak?
In relation to the striploin, which is located in the front of the beef, covering the loin and ribs region. Therefore, it is a tasty, marbled meat, with a layer of fat on the side, which is divided into fillets.
Regarding this observation, the rib fillet, the ancho steak, the chorizo steak and the prime rib stand out. Although it is used in barbecues, it also provides roast beef, breaded steaks and parmigiana.
Rump or sirloin? See when to use each of them
That said, the choice between rump or sirloin depends on individual preferences, the type of preparation and the expected result. After all, rump is best suited for those who prioritize quick cooking at high temperatures.
For this reason, sirloin, as it has a higher fat content, requires slow cooking and low temperatures. Both are delicious and make incredible dishes, requiring specific care when handling them.
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