Heart of Rump Steak - French Peeled - Les Boucheries Nivernaises

Heart of Rump Steak – French Peeled

39,90€

(

1 Kg

)

39.90

€

/ kg

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.

Country of origin

France

Packaging

Sous-Vide

Expiry Date

8 Days Min

Number of people

2 Min

-

4 Max

1 Kg

Caractéristiques

Breed

French Beef

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.

Guidelines

Prior to cooking, remove your meat from the refrigerator 30 minutes to 1 hour in advance to promote even cooking. Simultaneously, release your meat from its vacuum-sealed package, giving it a chance to breathe. Vacuum-sealed products are appreciated for their prolonged shelf life.

Cooking Methods

BBQ

Plancha

Frying Pan

Oven

Cocotte

Recommendations from our butcher

Typical of French cuisine, the heart of rump steak is the prime roasting cut. It’s also great for fondue, skewers, and steaks. Be sure not to overcook the meat to preserve its tenderness.