Steak cut rump
from the Austrian calf (heifer)
€42.90
Ready for shipping. Delivery time: 1 working day
Rump steaks are the perfect alternative to fillets and cut a great figure both on the barbecue and in the pan. Our rump steaks from Fitmeat are particularly juicy and tender, with a fine flavour of their own. An inexpensive steak classic that can be found on every menu.
Meat knowledge
Perfect for steak lovers and beginners alike. Rump steak is fabulously aromatic, tender and should be on every restaurant's menu.
The steaks have short fibres and a tender meat texture. As the name suggests, they are cut from the rump of the beef. These short fibres make them tender and low in fat. This is why they are popular with sportsmen and women and in healthy cuisine.
The right way to cook the rump steak
The rump is one of the most sought-after cuts of veal. This is because the meat is generally quite short-fibred, extremely lean and wonderfully tender. The lack of fat makes it ideal for short roasting. But first, of course, the quality of the meat is crucial.
Steaks from Fitmeat
We use wonderful breeds of cattle from small Austrian farmers for our sirloin steaks. Our classic breeds include Black Angus & Red Angus as well as Pinzgauer Grauvieh and Simmental Fleckvieh.
. On idyllic small farms with beautiful, spacious pastures, our cattle can really live the good life. Grazing in the meadows, listening to the rustling of the leaves or going for a little walk - everything is open to them.
Steak cut rump in the pan or on the grill?
As already mentioned, this is a fairly lean meat - so the cooking time should be adjusted accordingly. Due to the texture of the meat, sirloin steak tends to be cooked over a high heat for a short time. It doesn't matter whether this is done on the barbecue or in a stainless steel pan.
Sear the steaks on hot medium heat for about 3 minutes on each side - this will give the steaks a wonderful roast flavour. The steaks should then be cooked on the indirect side of the barbecue until cooked through. Alternatively, you can remove the steaks from the pan and let them rest on a chopping board.
Recommendation for cooking
Medium rare at approx. 53 °C core temperature
Quantity per person
We recommend a rump steak of 300 g per person.
Herkunft und Haltung
Quality is our top priority and, when it comes to beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimum feeding, free from concentrated feed.
However, this alone is not enough to meet our requirements. We don't do things by halves when it comes to the quality of our meat products! That's why 100% of our animals come from Austria. The farms are located in the lake district of the Salzkammergut in beautiful Upper Austria.
At Fitmeat, we also only process the finest meat from heifers, also known as calves, and steers. The meat has a wonderful marbling and a delicious flavour. Our classic cattle breeds also include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.
Our cattle are 4x AT labelled. This means that birth, rearing, slaughter and cutting take place 100% in Austria. The value chain therefore remains entirely in Austria. We distance ourselves from long animal transports and select our partners very carefully. We therefore rely on animals that are kept in a species-appropriate manner, born and raised by small farmers, and on butchers who know both the farmer and the animal personally.
Our butchers allow the cuts to mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose any water during roasting and can be enjoyed with a clear conscience.
Details to the article ”Steak cut rump”
| Item number | FM101015 |
| Breed | Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ... |
| Born in | Austria |
| Raised in | Austria |
| Slaughtered in | Austria |
| Cut in | Austria |
| Feeding | Fresh grass on pasture, brewer's grains, possibly maize or cereals |
| Meat maturation | 2-3 weeks wet ripening |
| Shelf life at 0-4°C | 8-10 days |
| Shelf life at -18°C | 120 days |
| Hygiene advice | Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption. |
| Storage advice (Fresh) | Store refrigerated at 0 °C to +4 °C. |
| Storage advice (deep-frozen) | *** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting. |
Good to know
Facts
- Fresh meat, no frozen goods
- Meat from small farmers in Austria
- Aged and finished by our traditional butcher
- Billing by the gram
- Recyclable packaging
- Ready to ship in under 24h
Accepted payment methods
Secure shopping at Fitmeat
5 really good reasons for Fitmeat
- At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
- Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
- With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
- With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
- What you see is what you get: Whether it's the marvellous marbling of our steaks or the beautiful pastures of our farmers - all the pictures on our website are 100% authentic and taken by us on location. After all, the eye eats with you, doesn't it?