Beef Rump Steak

Provenance :

Derived from the English "rump" and "steak" (a slice of grilled meat), the rump steak comes from the hindquarters of the animal. It is a flavorful, tender, and lean meat (only 4% fat). It is therefore ideal for low-fat diets, especially as it is rich in protein, iron, and zinc, helping to strengthen the body!

Pack of 1, 2, or 3 slices of approximately 180g

Description
Additional information

The English language explicitly identifies its location on the rear lines of the animal (rump): wrapping around the beef's final lumbar vertebra as well as the pelvic bone, the rump steak sits back from the top of the thigh, extending from the base of the tail to the edge of the tenderloin. In the Loire department, it is even called "la culotte"; in the Bordeaux region, it is known as the "couchant". The rump cap (aiguillette) and the rump center cut are its two most appreciated parts. The "eye" located between these two areas typically benefits from a longer aging process. Flavorful and tender, the grain of the rump steak is just as well-suited for a Sunday roast as it is for a hearty, single-serving steak. Low in fat (4g of fat per 100g of meat) and rich in protein and trace elements, it takes center stage in numerous international recipes and pairs wonderfully with any sauce or condiment.