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What is the rump?
The rump is a cut of meat derived from beef - Genus Bos species taurus . Cattle breeds widely used to obtain the rump are: Chianina, Angus, Kobe and Wagyu. Despite being close, anatomically speaking, to the Florentine steak, the T-bone and the porterhouse, the rump is a different piece of meat in its own right.
Very well known and widespread, the rump is considered by most as the best compromise between the organoleptic and taste characteristics, and the cost. On the palate it is in fact very tasty but not as much as the rib, tender but not equal to the fillet and, compared to both, of a significantly lower price.
Anatomically speaking, the rump - although it would be more correct to speak in the plural, since every bovine has two (one on each side) - it consists of the terminal portion of the lumbar muscle and the proximal portion of the upper part of the thigh - located in the hindquarters of the beast. It has an irregular shape, which varies greatly depending on the cutting technique. Adipose tissue is predominantly subcutaneous, external to the muscles, and can be easily separated
The rump of beef also has decent nutritional properties. These may vary depending on the subspecies or the animal breed, but also on the sex, age, constitution and level of processing. Generally, containing medium-low levels of connective tissue - despite being more stressed in movements than ribs and especially fillets - it is generally not very fat, tender and moderately digestible.
The rump belongs to the first fundamental food group - foods rich in high biological value proteins, vitamins - above all water-soluble from group B - and specific minerals - in particular iron. There are not inconsiderable levels of cholesterol, saturated fats - not prevalent on the unsaturated - purines and phenylalanine amino acid. Very generous portions of rump are not recommended, especially in the case of overweight, hypercholesterolemia, hyperuricemia, phenylketonuria and digestive, liver and kidney complications.
The rump is an ingredient widely used for the preparation of second courses but it is also an optimal ingredient for high quality minced meat - for sauces, meatballs, hamburgers etc. It also lends itself to crudités and to intense and rapid cooking, such as grilled, grilled and possibly in the pan - it is also excellent "to the blood".
The overall quality of the rump can change according to the level of maturation - that sort of "mummification" that takes place in a cold room - at low temperature but above 0 ° C - necessary to let the meat dry and to make it taste and smell mature. The process determines, on the other hand, a lower yield of the meat which, dehydrating and requiring a greater degree of trimming - to discard the surface layer left in the air for about a month - loses weight and increases in cost.
Nutritional Properties
Nutritional properties of the rump
Considerable in the first fundamental group of foods, the rump is a food rich in high biological value proteins, specific vitamins and minerals. It has a strongly variable energy supply based on the cases, even in the measure of 40-60%.
Calories are supplied mainly by proteins and lipids; carbohydrates are absent. Peptides have a high biological value, that is they contain all the essential amino acids in the right quantities and proportions with respect to the human model - the most abundant are glutamic acid, aspartic acid and lysine. Fatty acids are mainly unsaturated, especially monounsaturated, sometimes followed almost equally by the saturated; the polyunsaturates constitute the least relevant portion. Cholesterol is present in significant amounts but all in all acceptable.
The rump contains no dietary fiber, gluten, lactose or potentially troublesome histamine concentrations. Instead it has significant amounts of purines and phenylalanine amino acids.
From the vitamin point of view, the rump is not distinguished from the average of the products belonging to the same category - meats. It contains above all water-soluble vitamins of group B, in particular niacin (vit PP), pyridoxine (vit B6) and cobalamin (vit B12); thiamine (B1), riboflavin (B2), pyridoxine (vit B6), biotin (vit H) and folates are less relevant. Ascorbic acid (vitamin C) and all the fat-soluble (vit A, vit D, vit E, vit K) appear to be absent or irrelevant.
Also for what concerns the mineral salts, the rump does not stray too far from its belonging group. The content of iron is good, but also of zinc and phosphorus; also brings potassium.
| Nutritious | Quantity' |
| water | 73.8 g |
| Protein | 21.4 g |
| Lipids | 3.7 g |
| Saturated fatty acids | 1.23 g |
| Monounsaturated Fatty Acids | 1.20 g |
| Polyunsaturated Fatty Acids | 0.74 g |
| Cholesterol | - mg |
| TOT Carbohydrates | 0.0 g |
| Starch / Glycogen | 0.0 g |
| Soluble Sugar | 0.0 g |
| Food fiber | 0.0 g |
| Soluble | 0.0 g |
| Insoluble | 0.0 g |
| Power | 119.0 kcal |
| Sodium | 40.0 mg |
| Potassium | 337.0 mg |
| Iron | 1.3 mg |
| Football | 4.0 mg |
| Phosphorus | 180.0 mg |
| Magnesium | 16.0 mg |
| Zinc | 3.9 mg |
| Copper | 0.05 mg |
| Selenium | 3.0 mcg |
| Thiamine or vitamin B1 | 0.07 mg |
| Riboflavin or vitamin B2 | 0.20 mg |
| Niacin or vitamin PP | 4.80 mg |
| Vitamin B6 | - mg |
| folate | - mcg |
| Vitamin B12 | - mcg |
| Vitamin C or Ascorbic Acid | 0.0 mg |
| Vitamin A or RAE | tr |
| Vitamin D | - IU |
| Vitamin K | - mcg |
| Vitamin E or Alpha Tocopherol | - mg |
Diet
Rump in the diet
The rump is a food that can be included in most diets, while respecting the frequency and portions of consumption. If obtained from a young animal, then lean, without the addition of seasonings and well trimmed from superficial fat, it could also be used in the diet of certain clinical conditions such as severe overweight and hypercholesterolemia. On the contrary, it would be better to prefer lean meats like chicken breast, turkey, selected cuts of horse, pork, lean fish, etc.
The rump, rich in high biological value proteins, is very useful in the diet of those who have a greater need for all the essential amino acids; for example: pregnancy and lactation, growth, extremely intense and / or prolonged sports, old age - due to an eating disorder and a tendency to geriatric malabsorption - pathological malabsorption, recovery from specific or generalized malnutrition, debasement etc.
For the reasonable content of cholesterol and the acceptable percentage of saturated fats, it can be used in the diet against hypercholesterolemia, as long as the portion and frequency of consumption are acceptable. Note : in food therapy against dyslipidemia it is however less appropriate than fish - pinnutes properly called - rich in omega 3 (EPA and DHA). It is a neutral food for diets aimed at subjects suffering from hyperglycemia or type 2 diabetes mellitus, hypertriglyceridemia and hypertension, except in the presence of severe overweight.
The rump is one of the products to be avoided, or to be consumed with extreme moderation, in the case of severe hyperuricemia - a tendency to gout - and calculosis or renal lithiasis with uric acid crystals. It should be completely excluded from the phenylketonuria diet. It does not show contraindications for lactose intolerance and for celiac disease; it is also harmless for histamine intolerance.
The rump is an appreciable source of bio-available iron and participates in the coverage of metabolic needs, which is higher in fertile, pregnant women, marathon runners and vegetarians - especially in vegans. Note : iron deficiency can lead to iron deficiency anemia. It contributes to satisfying the phosphorus requirement, a very abundant mineral in the body - in particular in the bones, in the form of hydroxyapatite, in the phospholipids of cell membranes and in nervous tissue, etc. The zinc content - essential for hormone production and antioxidant enzymes - is more than appreciable. The rump is not to be considered an essential source of potassium, but still participates in satisfying the organism's request - greater in case of increased sweating, for example in sports, increased diuresis and diarrhea; the lack of this alkalizing ion - necessary for the membrane potential and very useful in the fight against primary arterial hypertension - induces, especially related to lack of magnesium and dehydration, the onset of muscle cramps and general weakness.
As we have seen, the rump is very rich in B vitamins, all coenzymatic factors of great importance in cellular processes. It can therefore be considered an excellent support for the functioning of the various body tissues.
It is not allowed in the vegetarian and vegan diet. It is inadequate for Hindu and Buddhist food; it should instead be considered a kosher and halal food - as long as the specific slaughtering criteria are respected. After total cooking, it is also allowed in the diet during pregnancy. The average portion of rump is about 100-150 g.
Kitchen
Cook the rump
The rump is a cut of meat that lends itself to most preparations, but could be defined less suitable for long cooking - boiled and overcooked. Due to its chemical and physical characteristics - not too high quantities of connective tissue, medium-low level of fats - organoleptic and gustatory, it is used above all in partial cooking recipes - known as "blood" or even raw.
Fairly valuable but not too expensive, the rump is also used in the formulation of mixed minced meats, for example for hamburgers, meatballs, sausages, ragù, etc. The most suitable methods of heat transmission are conduction (from metal to meat; more rarely from oil to meat), convection (from air to meat) and radiation (from embers, which release infrared, to meat) . The recommended temperatures are almost always very high and the times generally low or moderate; some recommend it cooked at low temperature, but it is a predominantly "niche" system that does not particularly enhance this product. The most widely used cooking techniques or systems for the rump are: grilled and spit-roasted - both grilled and gas and stone - baked, grilled, pan-fried and, very rarely, fried.
Some famous rump-based recipes are: grilled rump, scamone slices sautéed in a pan, roast scamone roast, rump tartare, rump carpaccio etc.
The food and wine pairing depends above all on the specific recipe. In principle, well structured red wines are recommended.
Sliced beef with rocket, parmesan and balsamic glaze
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Description of the rump
The rump has an irregular shape, variable according to the cut, more or less parallelepiped. The fat is mainly concentrated on the surface and can be easily separated with cleaning.
Scamone is a gastronomic term but slang, which refers to a specific area but not to a single muscle group. From the anatomical point of view it is positioned exactly in the center between the loin - rib, loin muscles - and the posterior limb - thigh.
In English it is called "rump steak", but appears exclusively in the British and Australian subdivisions of the cuts - not in the American one - where it corresponds to the cut called "sirloin". In the USA it is not precisely identified and, although rarely, it is separated from the upper proximal half of the so-called "round" - cutting of the thigh. In France, the rump corresponds to the cut called "culotte".
