RUMP・CULO DE SOLOMILLO SUPERIOR

Overview of RUMP

Rump (Top Sirloin Butt) is a lean, well-balanced cut taken from the upper hindquarter near the hip. It is valued for its clean beef flavor, moderate tenderness, and versatility, making it one of the most practical Wagyu cuts for a wide range of culinary applications.

As an active muscle, the rump typically features a deep red color and pronounced umami, offering a robust meat-forward profile. Compared to other round cuts, it maintains a finer grain and a moist texture, allowing it to deliver both firmness and juiciness when cooked correctly.

Rump is highly adaptable and commonly used for steaks, roast beef, grilling, and tataki-style preparations. It performs particularly well in steak applications where chefs seek satisfaction and depth of flavor without relying heavily on fat. For restaurants emphasizing balance, clarity of taste, and versatility, Wagyu rump remains a dependable and highly valued cut.

PRIMAL CUT

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