Beef Rump Steak
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 :
- Recommended : place in the fridge 24 hours before cooking
- Express : place in cold water for 20 minutes
Blonde d'Aquitaine breed, raised in Lorraine, North-East of France
IN STOCK : DELIVERY FROM MONDAY TO FRIDAY
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