Technical Summary: The Bombom da Rump is a soft and juicy cut, taken from the central part of the rump. Its maturation in the cold chamber improves its flavor and texture, providing a premium gastronomic experience.

Revenue: Season the Alcatra Bombom with coarse salt and black pepper. Grill on the barbecue until you reach the desired doneness. Serve sliced with chimichurri sauce and accompany with plantain farofa.