The rump steak is cut from the well hung flat roast beef. Ideally, it has as white a fat edge as possible on the long side. This is cut before the roast in approx. 1 cm wide distances. This
prevents the rump steak from bulging during roasting or grilling.
Tip: Brown hot on each side for 3-4 minutes, leave to rest in the oven at 80°C for 15 minutes.
producer | Martinshof |
association | Bioland |
origin | Germany |
unit | Packung |
Martinshof - Biolandtradition seit 1986