5cm Cut-55-minutes @ 55°C

This is not a primal cut but rump in Japan is excellent and easy to cook. The rump cover with the cap is considered one of the best beef cuts in many South American but isn’t easily found in other places. This rump was flavorful and after I sous vides the meat for 55 minutes at 55°C, then colored it with some shoyu and that’s it.

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