Black Angus USA Rump Steak (kg)
22,00€
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Tri-tip is taken from the inner thigh of the hindquarter — a long-fibre muscle with reduced external fat. In American Black Angus, the genetic predisposition to intramuscular marbling transforms this cut: fat infiltrated into the muscle adds succulence to a piece that, in conventional beef, would be merely firm and functional.
Benefits
- Black Angus intramuscular marbling — fat distributed throughout the long fibre
- Characteristic hindquarter flavour with selected breed succulence
- Firm texture that, when sliced against the grain, offers unexpected tenderness
- Available as a whole piece or sliced
- A technical alternative to picanha for those who prefer a cut without external fat
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Provenance
- Origin
- United States of America
- Creation
- United States of America
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Recommended Method
- Cast iron pan at 200°C. Always slice against the grain — essential for keeping the tri-tip tender.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
