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Hello Anna. I just sent you a message with a link to an online seller. I have never bought from them, but they seem legit.
It’s from the top rump which is at the end of a sirloin in the hindquarter beef. I think that may also be an American cut. South American beef is real good, usually very heavily marbled and tender. A good piece of rump that has been aged would be a good substitute and cheaper.
You’ve got it! But here, that’s all included in the Rump Roast with no where near as much fat in the fat cap.
Anna, I myself love a good slice of meat. When I was able we used to go into a City Centre pub and lounge and I ordered a 24ounce steak , with all the trimmings. They done in a special fan oval shaped and bought in on a wooden oval tray. It was absolutely beautiful.
Looks like a trip to Brazil might do the trick.
I don’t have the money. There is a churrasqueira, or Brazilian steakhouse, nearby where I can get some, but again, don’t have the money.
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