MEAT | BEEF | French purebred beef (Charolais, Normand, Salers)
French beef eye of rumpsteak vacuum packed ±3.5kg ⚖
301622
This product is beef rump steak, a prime cut from the centre of the rump, guaranteeing maximum tenderness and consistency. It is sold vacuum-packed (s/ vacuum) with a unit weight of approximately 3.5 kg (ordered by the kilo). The major advantage of this product is its origin and quality: it is French beef from specific breeds, which implies superior breeding specifications. When ordering, the customer must specify the desired breed from among the premium options: Aubrac, Blonde d'Aquitaine, Charolaise, Limousine, Normande, or Salers. This choice allows for customisation and enhancement of the menu according to the specific characteristics of each breed. Professional culinary uses: The rump steak is a prime cut, moderately marbled and very tender, suitable for quick cooking: ► Main course: Ideal for cutting into prime steaks, pavés or tournedos. ► Roasting: The ±3.5 kg size is perfect for roasting whole at low temperature or cutting into smaller roasts, guaranteeing exceptional tenderness. ► Quick cooking: Mainly used for pan-frying or grilling, to sear the meat and leave it rare or medium rare. ► Customer value: Indicating the breed (e.g. "Limousine rump steak") is a strong selling point for gourmet restaurants or high-end brasseries. Storage and preparation tips: ► Ordering: Product available to order only. It is essential to specify the desired French breed when ordering (before 10 a.m. for availability within 24 hours, in accordance with standard practice for butchery products to order). ► Storage: Fresh, vacuum-packed product, to be stored between 0°C and +4°C. Vacuum packaging ensures a longer shelf life, but the piece must be removed from the bag a few hours before cooking to allow for proper oxygenation. ► Yield: The "heart" of the rump steak is an optimised cut that guarantees a very good yield in portions. Location in store: Atelier Boucherie - Boeuf
French origin
a piece ≃ 3.5 Kg