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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 €121.90: 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.
121,90€ VAT incl. (€27.09/kg)
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.
Is sirloin tip part of the sirloin?
No, whatever the American name suggests. Babilla is a rounded joint from the front of the hind leg, just above the knee, next to the rump and the topside. Americans call it sirloin tip or knuckle, the British thick flank or top rump. It is lean, fine-grained meat from the hindquarter.
Can I freeze part of the joint?
Yes, and with 4.5 kg you probably will. Portion it on the day it arrives, freeze what you will not cook that week in meal-sized packs, and thaw them slowly in the fridge, allowing about 12 hours for every 500 g. At 250 g a head, the joint gives about 18 portions.
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: 129,90€ through 159,90€ 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.121,90€ VAT incl. (€27.09/kg)Add to basketDiced stewing beef, retinto yearling, 1 kg
Carne Tacos Añojo Retinto, 1 Kg24,90€ VAT incl. (€24.90/kg)Add to basket
