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Thick flank · top rump · retinto yearling beef · approx. 4.5 kg
Thick Flank / Top Rump (Babilla), Whole Retinto Yearling Joint, approx. 4.5 kg
Thick flank or top rump (US: knuckle, sirloin tip) is babilla in Spain and bola de lomo in Argentina: a rounded, lean leg joint with little connective tissue, so it roasts, fries and braises equally well. The whole joint, approx. 4.5 kg of retinto yearling beef, costs €103.95 (September 2026): about twenty portions.
Thick flank / top rump (babilla), whole retinto yearling joint, approx. 4.5 kg
On the label: Babilla de Añojo Retinto, pieza 4,5 kg aprox.
103,95€ VAT incl.
In stock
Add to basketWhat you get
| Cut | Thick flank / top rump, whole (US: knuckle, sirloin tip) |
|---|---|
| On the Spanish label | Babilla de Añojo Retinto, pieza 4,5 kg aprox. |
| Animal | Retinto yearling beef (añojo, 12–24 months) |
| Pack | One whole joint of approx. 4.5 kg, vacuum-packed |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | 18 to 22 at 200–250 g per person, over several meals |
How to portion and cook it
- The joint is several muscles. Follow the natural seams with a knife tip and it separates into two or three smaller joints.
- Roast the most regular piece: brown, then 120–140 °C (250–285 °F) to 54–57 °C (129–135 °F) for medium-rare or 60–63 °C (140–145 °F) for medium. Rest for fifteen minutes.
- Slice another thin across the grain for frying steaks or breaded escalopes: a minute per side in a hot pan.
- Dice the ends for a casserole, and freeze on arrival what you will not use soon.
Thick flank: sorting out the names
Is thick flank related to flank steak?
Only by name. Flank steak is vacío, a flat belly muscle for the grill, with its own flank steak page; thick flank is a leg joint.
How does it compare with topside?
Both are lean leg joints of approx. 4.5 kg. Topside gives larger slices; babilla divides into smaller, rounder roasts. Both are on the roasting joints page.
Can I cut grilling steaks from it?
Yes, if you keep them fairly thin, cook them fast and stop at medium. It is lean, so it will never eat like a ribeye.
Goes well with
The whole rump next to it, the topside, and two ready-cut options from the same yearling beef.
Whole rump (cadera), retinto yearling beef, approx. 5.5 kg
Cadera o cuadril de añojo de puro retinto, pieza completa 5,5 kg aprox. Price range: 102,85€ through 131,89€ VAT incl.Choose weightTopside (tapa), whole retinto yearling joint, approx. 4.5 kg
Tapa o Nalga de Adentro de Añojo Retinto, pieza completa de 4,5 kg aprox.97,02€ VAT incl.Add to basketDiced stewing beef, retinto yearling, 1 kg
Carne Tacos Añojo Retinto, 1 Kg22,66€ VAT incl.Add to basket
