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Beef Rump Steak

Reference :

The Beef Rump Steak by Polmard, 3 weeks aging.

French Cut : rumsteck 

Recommended Cooking : rare 

Cooking Tips : ideal for beef skewers, fondue or émincés, its flavors reveal the most when pan-fried or grilled.

Important when cooking French beef, to preserve its tenderness and juiciness :

  • Take the meat out of the fridge 10-15 minutes before cooking to avoid heat shock
  • Always use a kitchen tong to turn your meat, never a fork, to preserve the meat juice

Serving : 4 to 5 people (150g per person recommended)

Thawing Tips :

  1. Recommended : place in the fridge 24 hours before cooking
  2. Express : place in cold water for 20 minutes
Brand : Polmard
Origin : 

Blonde d'Aquitaine breed, raised in Lorraine, North-East of France

Conservation : 

Freezer

IN STOCK : DELIVERY FROM MONDAY TO FRIDAY

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$430.00