Historically, in our country, practically no pure meat breeds of cows were grown - only dairy or, at best, dairy and meat. They didn’t develop the business, they didn’t do aging and fermentation of meat, which would allow him to get a good rich taste and tenderness.
The meat we buy
Today, some farmers and breeders have begun to do this. Take, for example, the Lipetsk region. They breed Australian breeds of meat gobies. In addition, elite marbled beef is also harvested , which is ideal for making steaks.
To cook good meat dishes, you first need to learn how to choose the main product. Due to the culinary skills of the cook, meat that is correctly selected for a particular dish can become a real delicacy. The carcass of an animal 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 prepared from it.
Back of the thigh of the animal
So what is a rump? This meat product means the femoral part of the carcass of the animal, the location of which is down from the thick sirloin and rump. Beef rump is classified as second-class meat. Why? The fact is that throughout the life of the animal it moves, and the biggest load falls on its thigh, which is why meat of the second grade is precisely a cucumber. The meaning of the word is understandable. This name came from the word "goose" (backside).
Despite this, the described meat product is appreciated in cooking. Well, someone, and the cooks know well what a rump is. It is also well known about its nutritional value.
The most commonly used beef rump in cooking. It does not contain many calories and is perfect for dieters, since it does not harm the stomach. The bag is considered to be a profitable beef part of the carcass for preparing a strong, clean and saturated broth. It is characterized by softness and juiciness. In addition, a boiled and stew is obtained from a cucumber. A large number of experienced housewives assures that excellent cutlets, meatballs, various soups and other first courses come out of it. Before you cook the chopped meat, first you need to beat the cucumber thoroughly, and then twist it through a meat grinder.
A few secrets from the chef
So, what the word "rump" means, we already know. Now let's move on to the preparation itself. No matter how corny it sounds, but when choosing meat, you need to try hard, because it depends on whether it is of high quality or not, the taste of the dish. Professional chefs give several recommendations when choosing a cut.
The first thing you need to pay attention to is fat. Yes, it is fat. It should cover the meat with a good thick layer. Its color should be milky. If you see a grayish tint, it is better to give up this piece and go buy meat in another place. The fact is that color indicates the freshness of the product, and therefore its quality leaves much to be desired.
Another thing worth paying attention to is the weight of the meat. If you buy a rump in order to cook the broth, opt for a large piece weighing at least three kilograms. Why is it undesirable to buy meat of less weight? A small piece closer to the tail contains more fat than meat, and the rest is occupied by bone. These nuances must be known in order to avoid disappointment from the fact that the dish did not turn out the way we would like.
Now you know what a rump is, how to choose it correctly, what can be prepared from it.