Rump tail, perfect for stewing or making fricandó.

Beef knuckle, prime steak cut, perfect for griddling or breading.

Beef cap or rump cap, also known as picanha – a very tasty, lean, and tender cut.

Beef silverside heel, known for its tender texture and high collagen content.

Beef silverside or flat rump, known for its firm texture and minimal fat.

Osso buco, rich in collagen, with tender meat and a central bone.

Beef eye of round, ideal for preparing roast beef.

Beef topside, a versatile cut from the round.

Beef rump cap, regarded as one of the finest beef cuts.

Beef tail meat, rich in collagen, tasty, and gelatinous.