{"title":"Rumpsteak","description":"","products":[{"product_id":"wagyu-rumpsteak","title":"Wagyu rump steak","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e The incomparable taste experience: Black Forest Wagyu Rump Steak\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \n\u003cstrong\u003eUnique and exclusive:\u003c\/strong\u003e Black Forest Wagyu rump steaks come from our \u003cstrong\u003eown Wagyu cattle\u003c\/strong\u003e and are raised in the picturesque \u003cstrong\u003eBlack Forest\u003c\/strong\u003e . Thanks to special genetics and a six-week dry aging phase, the meat develops an incomparable flavor and exceptional tenderness. \n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/Wagyu_Final.png\" alt=\"Black Forest Wagyu Rump Steak\" style=\"max-width: 100%;\"\u003e\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Wagyu cattle breeding in the Black Forest\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n Our passion for Wagyu cattle began with the goal of creating exceptional meat quality. In addition to our Angus and Hinterwälder herds, we have established our own Wagyu herd in the Black Forest. The pristine nature, lush pastures, and clear air of the Black Forest create the perfect environment for our animals.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Outstanding genetics for incomparable taste\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nThe genetics of our Wagyu cattle form the basis for their distinctive flavor and unique marbling. Through careful breeding and selection, we guarantee consistently high quality that is evident in every bite.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e The art of dry aging\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n A key to the success of our rump steaks is the art of dry aging. The steaks mature for six weeks under controlled conditions, which concentrates the flavors and tenderizes the meat.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e A taste experience of the highest class\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n When you taste one of our Black Forest Wagyu rump steaks, you'll experience a balance between tenderness and intense flavor. Whether grilled or pan-fried, our rump steaks are a culinary delight for meat lovers.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Black Forest Wagyu Rump Steak – The Cut\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nThe \u003cstrong\u003eBlack Forest Wagyu rump steak\u003c\/strong\u003e is cut from the back of the cow. The back is a lightly stressed muscle, which makes the meat particularly \u003cstrong\u003etender\u003c\/strong\u003e and finely \u003cstrong\u003emarbling\u003c\/strong\u003e .\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Raising our cattle\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n Our rump steaks come from our own livestock or from partner farms in the Black Forest. The animals are raised exclusively on farm-grown feed, and the short transport routes (maximum 50 km) protect both the livestock and the environment.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Measuring core temperature of rump steak\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n For perfect preparation, we recommend using a digital probe thermometer.\n \u003cstrong\u003eTip:\u003c\/strong\u003e Measure the penetration depth by placing the thermometer lengthwise on the meat.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Black Forest Wagyu Rump Steak core temperature\u003c\/h3\u003e\n\n\u003ctable\u003e\n\n\u003ctr\u003e\n\n\u003cth\u003e Designation\u003c\/th\u003e\n\n\u003cth\u003e Description\u003c\/th\u003e\n\n\u003cth\u003e core temperature\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Blue\u003c\/td\u003e\n\n\u003ctd\u003e Roasted on the outside, cool and raw on the inside\u003c\/td\u003e\n\n\u003ctd\u003e 42 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Rare \/ Bloody\u003c\/td\u003e\n\n\u003ctd\u003e Very reddish in the core\u003c\/td\u003e\n\n\u003ctd\u003e 48-52 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e \n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eMedium-Rare\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003eSlightly recolored, still strongly reddish\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003e52-56 °C\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e medium\u003c\/td\u003e\n\n\u003ctd\u003e Recolored, still red tone\u003c\/td\u003e\n\n\u003ctd\u003e 56-60 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Well done\u003c\/td\u003e\n\n\u003ctd\u003e Almost completely recolored\u003c\/td\u003e\n\n\u003ctd\u003e 60-64 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/table\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e* Recommended core temperature for the rump steak: 53 °C\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"Default Title","offer_id":41685408284746,"sku":"5181","price":23.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/wagyu_roastbeef_foto.jpg?v=1752247204"},{"product_id":"rumpsteak-roastbeef","title":"Rump steak \/ roast beef","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e The rump steak or roast beef\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eRump steaks\u003c\/strong\u003e are the classic steaks from the back of the beef. Lightly \u003cstrong\u003emarbled, with no fat\u003c\/strong\u003e , but with a nice, even grain, they're perfect for \u003cstrong\u003epan-frying\u003c\/strong\u003e .\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n     \u003ch2 id=\"3\"\u003eRaising our cattle\u003c\/h2\u003e\n\n\u003cp\u003e When you buy \u003cstrong\u003erump steaks\u003c\/strong\u003e from us, you'll always receive meat from our own livestock and the livestock of our partners. The animals are raised exclusively on our own farm's feed.\u003c\/p\u003e\n\n\u003cp\u003e Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products of outstanding quality.\u003c\/p\u003e\n\n\u003cp\u003e Our short transport routes protect both the livestock and the environment. We transport the animals a maximum of 60 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3 id=\"2\"\u003e Dry-aged beef – quite normal for us\u003c\/h3\u003e\n\n     \u003cp\u003eWhat's trendy today is tradition for us. Aging meat on the bone is as old as the butcher's trade. We've never abandoned this tradition and only dry-age our beef steaks. Due to the loss of liquid, the beef loses up to 50% of its weight, which prevents it from becoming dry after cooking. This aging method prevents the meat from becoming too acidic and enhances its natural, robust flavor.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Preparing the rump steak\u003c\/h2\u003e\n\n\u003ch3\u003e How to prepare rump steak on the grill – in 6 steps\u003c\/h3\u003e\n\n\u003cp\u003e When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.\u003c\/p\u003e\n\n\u003cp\u003e Preparation:\u003c\/p\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Prepare 2 zones on the grill:\n\u003cul\u003e\n\n\u003cli\u003e 1st zone: As high heat as possible;\u003c\/li\u003e\n\n\u003cli\u003e 2nd Zone: Only the indirect heat of Zone 1\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/li\u003e\n\n         \u003cli\u003eTake the steak out of the fridge, add salt, and after 2-3 minutes place it in the hot zone and grill it on all sides until it gets a nice roasted aroma.\u003c\/li\u003e\n\n\u003cli\u003e Place the steak in the indirect zone and reduce the heat of the hot zone as much as possible (remove coals, turn down gas\/electricity).\u003c\/li\u003e\n\n\u003cli\u003e\n\n Insert \u003ca href=\"#4\"\u003e\u003cb\u003ethe core temperature probe\u003c\/b\u003e\u003c\/a\u003e into the steak.\u003c\/li\u003e\n\n\u003cli\u003e When the steak reaches the desired \u003ca href=\"#5\"\u003e\u003cb\u003ecore temperature\u003c\/b\u003e\u003c\/a\u003e , remove it from the grill and let it rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Carve the steak across the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e How to cook rump steak in a pan – in 5 steps\u003c\/h3\u003e\n\n\u003cp\u003e Basically, the technique differs very little from grill to pan. The tools are just different. It's important to use a heavy, solid pan.\u003c\/p\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Place the pan on the stove and preheat without oil for 2-4 minutes at maximum heat, while preheating the oven to approximately 120°C.\u003c\/li\u003e\n\n         \u003cli\u003eTake the steak out of the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Once the oil is hot, sear the steak on all sides until it acquires a nice roasted flavor.\u003c\/li\u003e\n\n\u003cli\u003e Then place the steak in the oven and insert the \u003ca href=\"#4\"\u003e\u003cb\u003ecore temperature probe\u003c\/b\u003e\u003c\/a\u003e into the steak.\u003c\/li\u003e\n\n\u003cli\u003e When the steak reaches the desired \u003ca href=\"#5\"\u003e\u003cb\u003ecore temperature\u003c\/b\u003e\u003c\/a\u003e , remove it from the oven and let it rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Carve the steak across the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"4\"\u003e Measuring core temperature of rump steak\u003c\/h2\u003e\n\n\u003cp\u003e To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately \u003cstrong\u003emeasure\u003c\/strong\u003e the \u003cstrong\u003ecore temperature\u003c\/strong\u003e , insert the probe tip into the meat.\u003c\/p\u003e\n\n     \u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e To accurately measure the core, place the probe lengthwise on the piece of meat to determine the required penetration depth. Hold your finger at the spot and insert the thermometer lengthwise into the piece up to your finger.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Rump \u003cspan id=\"5\"\u003esteak core temperature\u003c\/span\u003e\n\n\u003c\/h3\u003e\n\n\u003cp\u003e The \u003cstrong\u003ecore temperature\u003c\/strong\u003e of each steak is a matter of taste. We've compiled a core temperature list for you here. The temperature marked in bold is our recommendation for \u003cstrong\u003erump steaks\u003c\/strong\u003e .\u003c\/p\u003e\n\n\u003ctable\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003cth\u003e Designation\u003c\/th\u003e\n\n\u003cth\u003e Description\u003c\/th\u003e\n\n\u003cth\u003e core temperature\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Blue\u003c\/td\u003e\n\n\u003ctd\u003e Roasted on the outside, cool and raw on the inside\u003c\/td\u003e\n\n\u003ctd\u003e 42 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Rare \/ Bloody\u003c\/td\u003e\n\n\u003ctd\u003e Very reddish in the core\u003c\/td\u003e\n\n\u003ctd\u003e 48-52 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e \u003cstrong\u003eMedium-Rare\u003c\/strong\u003e\n\u003c\/td\u003e\n\n                 \u003ctd\u003e\u003cstrong\u003eSlight discoloration of the meat, but still very reddish\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003e52-56 °C\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e medium\u003c\/td\u003e\n\n\u003ctd\u003e Clearly visible change in the color of the meat, but a red tone can still be seen.\u003c\/td\u003e\n\n\u003ctd\u003e 56-60 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Well Done \/ Through\u003c\/td\u003e\n\n\u003ctd\u003e Meat almost completely recolored, almost no red tone visible.\u003c\/td\u003e\n\n\u003ctd\u003e 60-64 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e \u003cstrong\u003e* Our core temperature recommendation for rump steaks: 52 °C\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"300g","offer_id":41685409300554,"sku":"50771","price":14.99,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":41685409333322,"sku":"50772","price":24.99,"currency_code":"EUR","in_stock":true},{"title":"700g","offer_id":41685409366090,"sku":"50773","price":34.99,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":41685409398858,"sku":"50774","price":49.99,"currency_code":"EUR","in_stock":true},{"title":"2000g","offer_id":41685409431626,"sku":"50775","price":99.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/rumpsteak.jpg?v=1752233660"},{"product_id":"prime-beef-rumpsteak-roastbeef","title":"Prime beef rump steak \/ roast beef","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e The rump steak or roast beef\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \n\u003cstrong\u003eRump steaks\u003c\/strong\u003e are the classic steaks from the back of the beef. Lightly \u003cstrong\u003emarbled, with no fat\u003c\/strong\u003e , but with a light \u003cstrong\u003elayer of fat,\u003c\/strong\u003e they are perfect for \u003cstrong\u003epan-frying\u003c\/strong\u003e . Larger cuts, approximately 1 kg and above, are referred to as \u003cstrong\u003eroast beef\u003c\/strong\u003e , which, due to its size, is more suitable for roasting and is only cooked pink. \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/roastbeef-rumpsteak.png\" alt=\"Roast beef and rump steak\" style=\"max-width: 100%;\"\u003e\n\u003ch2\u003e The Rump Steak \/ Roast Beef – The Cut\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \u003ca href=\"#5\"\u003e\u003cb\u003ePrime rump steak\/roast beef\u003c\/b\u003e\u003c\/a\u003e is cut from the back of the cow. This lightly stressed muscle produces particularly \u003cstrong\u003etender\u003c\/strong\u003e meat with fine \u003cstrong\u003emarbling\u003c\/strong\u003e and a light layer of fat. \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/Prime-Beef_LOGO.svg\" alt=\"Prime Beef Logo\" style=\"max-width: 100%;\"\u003e\n\u003ch2 id=\"5\"\u003e Black Forest Prime Beef – our premium steaks\u003c\/h2\u003e\n\n \u003cdiv class=\"bodytext\"\u003eTo meet the highest quality standards, we developed our \"Black Forest Prime Beef.\" Under this quality seal, we age selected top cuts from heifers that have not yet calved and have a higher fat content and finer fibers. These cattle are fed meadow fodder and grain. After slaughter, the Black Forest Prime Beef is \"dry-aged\" for up to eight weeks in our salt-stone chamber – for tender steaks with excellent flavor.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"3\"\u003e Raising our cattle\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e When you buy Prime Steaks from us, the meat comes exclusively from our own livestock or from our partners, right in the Black Forest. The animals are raised on our own farm feed. Our short transport routes of no more than 50 km and our humane on-site slaughter guarantee the high quality of our products.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Preparation of prime rump steak \/ roast beef\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e Since the preparation of rump steak and roast beef differs significantly, both variants are explained here:\n\u003cul\u003e\n\n \u003cli\u003e\u003ca href=\"#7\"\u003e\u003cb\u003ePreparing rump steak on the grill\u003c\/b\u003e\u003c\/a\u003e\u003c\/li\u003e\n\n\u003cli\u003e \u003ca href=\"#8\"\u003e\u003cb\u003ePrepare rump steak in the pan\u003c\/b\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\n\u003cli\u003e \u003ca href=\"#4\"\u003e\u003cb\u003eMeasuring core temperature of rump steak\u003c\/b\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\n\u003cli\u003e \u003ca href=\"#9\"\u003e\u003cb\u003ePreparing roast beef on the grill\u003c\/b\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\n\u003cli\u003e \u003ca href=\"#10\"\u003e\u003cb\u003ePreparing roast beef in the oven\u003c\/b\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\n\u003cli\u003e \u003ca href=\"#11\"\u003e\u003cb\u003eMeasuring the core temperature of the roast beef\u003c\/b\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"7\"\u003e How to prepare prime rump steak on the grill – in 6 steps\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e Important: The grill should have a lid and can be operated with coal, gas or electricity.\n\u003col\u003e\n\n\u003cli\u003e Prepare 2 zones:\u003cbr\u003e 1. High heat; 2. Indirect heat\u003c\/li\u003e\n\n\u003cli\u003e Grill the steak on all sides for 2-3 minutes in the hot zone to develop roasted aromas.\u003c\/li\u003e\n\n\u003cli\u003e Place in the indirect zone and regulate the heat.\u003c\/li\u003e\n\n\u003cli\u003e Insert core temperature sensor.\u003c\/li\u003e\n\n\u003cli\u003e When the core temperature is at your desired level, remove and let rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Carve across the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3 id=\"8\"\u003e How to prepare prime rump steak in a pan – in 5 steps\u003c\/h3\u003e\n\n \u003cdiv class=\"bodytext\"\u003eThe technique is similar to grilling, but a heavy pan is used.\n\u003col\u003e\n\n\u003cli\u003e Preheat pan without oil over high heat for 2-4 minutes, preheat oven to 120 °C.\u003c\/li\u003e\n\n\u003cli\u003e Salt the steak and fry it with 1 tablespoon of oil.\u003c\/li\u003e\n\n\u003cli\u003e Continue cooking in the oven and insert the core temperature probe.\u003c\/li\u003e\n\n\u003cli\u003e When the core temperature is at your desired level, remove and let it rest.\u003c\/li\u003e\n\n\u003cli\u003e Carve across the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"4\"\u003e Measuring core temperature on prime rump steak\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e For precise cooking, we recommend using a digital probe thermometer. Measure the core temperature by inserting the probe into the center of the meat. \u003cstrong\u003eTip:\u003c\/strong\u003e Hold the probe at the point where the probe is inserted to check the depth of penetration.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3 id=\"5\"\u003e Prime Rump Steak Core Temperature\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e The optimal core temperature varies according to personal taste. Here's our recommendation for rump steaks:\n\u003ctable\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003cth\u003e Designation\u003c\/th\u003e\n\n\u003cth\u003e Description\u003c\/th\u003e\n\n\u003cth\u003e core temperature\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Blue\u003c\/td\u003e\n\n\u003ctd\u003e Seared outside, raw inside\u003c\/td\u003e\n\n\u003ctd\u003e 42 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Rare \/ Bloody\u003c\/td\u003e\n\n\u003ctd\u003e Reddish core\u003c\/td\u003e\n\n\u003ctd\u003e 48-52 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e \u003cstrong\u003eMedium-Rare\u003c\/strong\u003e\n\u003c\/td\u003e\n\n \u003ctd\u003e\u003cstrong\u003eSlight discoloration, still strongly reddish\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003e52-56 °C\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e medium\u003c\/td\u003e\n\n\u003ctd\u003e Well dyed, light red tone\u003c\/td\u003e\n\n\u003ctd\u003e 56-60 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Well Done \/ Through\u003c\/td\u003e\n\n\u003ctd\u003e Fully cooked\u003c\/td\u003e\n\n\u003ctd\u003e 60-64 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n \u003cstrong\u003e* Our recommendation: 54 °C\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Der Schwarzwälder","offers":[{"title":"300g","offer_id":41685424832586,"sku":"51031","price":20.99,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":41685424865354,"sku":"51032","price":34.99,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":41685424930890,"sku":"51034","price":69.99,"currency_code":"EUR","in_stock":true},{"title":"2000g","offer_id":41685424996426,"sku":"51036","price":139.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/rumpsteak_281_29.jpg?v=1752233516"}],"url":"https:\/\/der-schwarzwaelder.com\/en\/collections\/rumpsteak.oembed","provider":"Der Schwarzwälder","version":"1.0","type":"link"}