This black label argentine beef comes from Argentine Hereford and Angus cattle, making it very sought after indeed.
The rump heart as a cut is versatile and can be used as a roasting joint, cut into steaks or pot-roasted. Whatever method you decide to use when you cook it, it is worth mentioning that, due to the grass-fed nature of the beef, care must be taken to ensure the beef is not cooked too quickly or overcooked as this will lead to tough or chewy beef.
But treat it well and you will be delighted.
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