Pieces of 1,7 kilos, the rump cut is in the leg where the end of the hip joins the bottom loin in the loin. It has a V shape and in our oxen it weighs between 8 and 10 kg; we cut it into small chunks to make it easier to handle. It is aged with the leg for a month. It has great texture, is juicy and has a lot of flavour, so it is fabulous for making steak tartare. It is also very good for making steaks both on the grill and barbeque (Deep frozen product with liquid nitrogen).