Friboi - Brazil - Chuck Crest (Hump). Grain-Fed 120 Days.

The beef hump comes from the distinctive rise just behind the neck of Zebu cattle. Naturally rich, soft, and beautifully marbled, this cut is famous in Brazilian cuisine for its melt-in-your-mouth texture. The hump is composed of fine muscle fibers woven with fat — one of the most flavorful and tender parts of the entire animal.

Traditionally, Brazilians season it simply with coarse salt and cook it low and slow over a barbecue until the fat renders through the meat. When stewed, the fat disperses gently into the broth, giving you incredible richness without greasiness.

🔥 Cooking Suggestion: Pressure-Cooked & Oven-Finished Beef Hump
Ingredients
1 whole beef hump (approx. 2 kg)
1 tbsp oil
3 tbsp chopped parsley
2 tbsp chopped garlic
1 liter beef broth (or 3 beef bouillon cubes)
3 tbsp Worcestershire sauce
Salt & black pepper
Step 1 — Pressure Cook for Tenderness
Using a thin, sharp knife, make a few shallow cuts across the surface of the hump to help the seasoning penetrate.
Heat oil in a pressure cooker. Sauté garlic (and onion if desired).
Add 2 cups of broth (or 2 cups of water if using bouillon cubes).
Season the hump generously with salt and pepper, place it in the cooker, and add enough broth/water so the liquid sits about 4 fingers above the meat.
Lock the lid and cook on low heat for about 2 hours after reaching pressure.

Step 2 — Oven Finish for Flavor
Release pressure safely and remove the hump.
Place on a non-stick tray and brush with Worcestershire sauce.
Roast in a preheated 200°C oven for 30 minutes to brown the exterior and deepen the flavor.
Serving
Slice and serve immediately.
Perfect side dishes: baked potatoes, white rice, and a simple green salad.