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Beef Rump Steak

Reference :

The Beef Rump Steak by Polmard, 6 weeks maturation.

French Cut : Rumsteck

Recommended Cooking : rare 

Cooking Tips : to pan-fry or grill, about 2 minutes on each side, according to the cooking you like

Serving : 1 to 2 people

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 Polmard farm in Saint Mihiel, North-East of France

Conservation : 

Freezer

IN STOCK : DELIVERY FROM MONDAY TO FRIDAY

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$120.00