Colita de Cuadril – Tail of Rump – 冷冻去骨牛臀腰三角尾

Primary packing/Embalaje primario:
Individually wrapped pack (IWP).
Polyethylene bag.1 piece per-bag. / Embalaje
de polietileno. 1 pieza en bolsa individual.

Secondary packing/Embalaje secundario:
Autoformable box with polyethylene sheet. Sale
to weight / Caja autoformable con lámina de
polietileno. Venta al peso.

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Colita de Cuadril – Tail of Rump – 冷冻去骨牛臀腰三角尾

The tail of rump is a triangle-shaped cut bordering caudally and dorsally the rump, cranially the flank, and ventral/caudally the knuckle. Commonly known as Rump Tail, the Tri-tip is a small triangular muscle that is removed from the Rump. Once trimmed of any sinues it can be prepared whole over coals, fried or grilled, then carved and served or it can be cut into individual steaks and prepared over coals, grilled or fried. It (m. tensor fasciae latae) is removed from a rump by separating it from them. gluteus medium, cutting through the natural seams between both muscles. visit here


This beef cut is the tail end of the rump. Very well flavored with a distinctive grain, It is lean and without superficial fat.
It is also known as the picanha, culotte, rump cap or tri-tip and is probably the most underrated and overlooked cut of beef, yet one of the finest. … That’s what gives a picanha its tremendous flavor, and you can cook it to perfect golden crispiness. That’s “good” fat, and we all need some of it.

As it is a very lean cut, care must be taken when cooking to prevent it from becoming tough. The Rump Tail is best served medium to medium rare (or according to preference).



Español: Corte de forma triangular que limita hacia atrás y arriba con el cuadril, hacia adelante con el vacío y hacia abajo y atrás con la bola de lomo. A partir del cuadril completo se extrae el m. Tensor de la fascia lata, separándolo de los músculos glúteos y porción dorsal del m.cuadríceps femoral.


Chinese Translate(Ribs Finger – 冷冻牛肋条)

中文:这是一个三角形切口,在尾部和背部与臀部接壤,在头侧与侧腹接壤,在腹侧/尾侧与指关节接壤。 臀部的尾巴(米。 张量旋转器)通过与 米。 分离而从臀部中移除。 臀肌中等,穿过两块肌肉之间的自然接缝。

这是一个三角形的切口,在尾部和背部与臀部接壤,在颅侧和腹部/尾部接壤。 Tri-tip 通常被称为臀部尾巴,是从臀部移除的小三角形肌肉。一旦修剪掉任何鼻窦,就可以在煤上整块准备,油炸或烤,然后雕刻和服务,或者它可以切成单独的牛排并在煤上准备,烤或油炸。臀部的尾巴(m. tensor fasciae latae)通过与臀部分离而从臀部中移除。臀肌中等,穿过两块肌肉之间的自然接缝。访问这里



由于它是一种非常瘦的切块,因此在烹饪时必须小心,以防止它变硬。 Rump Tail 最好是中等到中等稀有(或根据喜好)。


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