Topside slices
€17.90
500g, 3 slices of 1cm
Metodi di pagamento
Description
The rump is the largest cut from the rear part of the beef and is classified among the first category lean cuts and is famous for having few calories and little fat.
It is also called French rump, tip of hip, scanello and brazen.
The rump is used for many typical preparations of first choice meats and is ideal for short cooking, for example classic slices or sautéed steaks.
Also excellent for preparing breaded slices, scallops, pizza slices and meat rolls.
This cut of 100% Italian meat comes from cattle born and raised in our family business, Az. Agricola F.lli Assanelli.