The heart of the rump steak, a cut characterized by its vibrant red color and tender, tight grain, is among the most tender beef cuts. It’s situated at the rear part of the beef. The term ‘peeling’ in this context refers to the removal of the thin membrane covering the meat’s outer surface. This process results in a smoother and more uniform surface, thereby simplifying the cooking process.French cattle are globally recognized for the traditional breeding techniques used. These animals are mainly nourished on natural pastures abundant in grasses and flowers, demonstrating France’s continuous dedication to quality and animal welfare.