Technical Summary: Rump Black is a lean and tender cut, taken from the hind part of the ox. Its maturation in the cold chamber enhances its tenderness and juiciness, making it a premium choice for barbecues and grills.

Revenue: Slice the Black Rump into thick steaks and grill on the hot plate until it reaches the desired doneness. Serve with mushroom sauce and accompany with an arugula salad, cherry tomatoes and parmesan shavings.