Project Description
Rump Steak – Fresh Sirloin, Aged & Soft
His Highness the Rump steak (French culotte, USA sirloin), is an essential piece of red meat striped with tiny white yellowish dried fat muscle membranes. Such a piece of steak is also called a Marble sirloin steak.
One of the most important things for a perfect barbecued Steak is that the meat is matured and aged properly. This is best seen when the meat is cut and the meat does not stick to the knife. Generally, steaks should not be cut thinner than 2 cm, and always cut to the angel in which the meat grows. Any time of the year is perfect for a combination of steak and fresh vegetables or salad.
Beef is the third most widely consumed meat in the world. By virtue of being red meat, a large amount of active L-carnitine, vitamins, iron and protein are available. Our Rump steak passes the so-called wet process ripening. It takes place so that the meat is vacuumed in a plastic bag and left in precisely cooled storage for up to 2 weeks. This way, the Rump steak is aged for a certain period so it gains more softness and quality.
At your choice, we can prepare this steak blue-rare, medium, rare, medium well done, medium rare or well done soft Rump steak of 300 grams.
