Beef Hump

Originally from India, the zebu cattle was first brought to Brazil to be raised for commercial purposes in the second half of the nineteenth century. The peculiarity of this breed is the presence of the hump, a bulge in the back of the animal’s neck consisting of muscle fibers and fat. It is virtually unknown as a beef cut in Europe, the U.S., and even in Argentina and Uruguay, where other breeds of cattle are preferred. Beef hump is usually roasted, cooked in a pressure cooker or barbecued; leaner pieces should be favored for the first two cooking methods.