PRE-ORDER −20% until Wednesday 2 December, 17:00 · first orders ship Wednesday 2 December · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

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Grand reopening, now taking pre-orders: 20% off everything until Wednesday 2 December, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 2 December with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).

On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.

Rump · retinto yearling beef · approx. 5.5 kg

Whole Rump (Cadera), Retinto Yearling Beef, approx. 5.5 kg

Rump is cadera in Spain and cuadril in Argentina; Americans call it sirloin or top sirloin. It is one of the few lean cuts that works both as steaks on a hot plate and as a whole roast. This is the whole rump of retinto yearling beef, approx. 5.5 kg, fresh or frozen.

Grilled rump steak with sear marks served with a tomato, lettuce and black olive salad
Whole rump (cadera), retinto yearling beef, approx. 5.5 kg

Whole rump (cadera), retinto yearling beef, approx. 5.5 kg

On the label: Cadera o cuadril de añojo de puro retinto, pieza completa 5,5 kg aprox.

Price range: 129,90€ through 159,90€ VAT incl.

In stock

Choose the weight on the Spanish product page

What you get

Cut Rump, whole (US: sirloin, top sirloin)
On the Spanish label Cadera o cuadril de añojo de puro retinto, pieza completa 5,5 kg aprox.
Animal Retinto yearling beef (añojo, 12–24 months)
Pack One piece of approx. 5.5 kg, fresh (fresco) or frozen (congelado). You choose on the Spanish product page, linked from the buy box.
Fresh or frozen Your choice. Fresh: chilled, vacuum-packed, can be frozen on arrival. Frozen: sent frozen.
Serves 22 to 27 at 200–250 g per person
Head of a retinto cow with long curved horns and a cowbell in the dehesa

How to portion and cook it

  • To portion and freeze at home, choose fresh. A frozen piece needs a couple of days in the fridge to thaw and should not be refrozen raw.
  • Cut steaks 2–3 cm thick across the grain from the most even part; the ends make roasts of 1–1.5 kg.
  • Steaks: very hot pan or barbecue, two to three minutes per side, to 54–57 °C (129–135 °F) for medium-rare.
  • Roast: brown, then 120–140 °C (250–285 °F) to the same core temperature; rest for fifteen minutes. Yearling rump is lean: medium, 60–63 °C (140–145 °F), is the limit.

Whole rump: three straight answers

Why is there no price on this page?

Fresh and frozen are priced differently; the live prices are on the Spanish product page, linked from the buy box.

Does it include the rump cap (picanha)?

The product description does not say, so do not count on it. The whole picanha is a separate product; see the picanha page, or ask us on WhatsApp first.

Is this what Americans call sirloin?

Yes. American sirloin is British rump, cadera. British sirloin is lomo bajo; the sirloin page untangles it.

Goes well with

The rump cap on its own, the joint next door, frying steaks and a yearling chuletón.