• Grand Muh Rumpsteak
  • Grand Muh Rumpsteak
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Grand Muh Rump Steak

Grand Muh - an exclusive delicacy: 12-year-old cow, dry-aged for 90 days.

The advanced age and long maturation period result in an incomparable flavor and exceptional tenderness. Since not every cow is suitable for a Grand Moo, our master butcher selects them very carefully. As a result, these steaks are only available in limited quantities and are irregular.

Grand Muh Rump Steak – The Cut

The Grand Muh Rump Steak is cut from the back of the cow. This muscle is less stressed and therefore very tender . The meat is fine-grained and lightly marbled, ideal for pan-frying .

Raising our cattle

Our beef comes exclusively from our own herd and from partner farms in the Black Forest. All animals are raised on our own feed.

Our principle: If the animal is well, so are the people. Our short transport routes (maximum 50 km) protect both the animals and the environment, and stress-free slaughtering on our premises ensures the quality of the meat.

Measuring core temperature of rump steak

To cook a steak perfectly, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe into the center of the meat.

Tip: Place the thermometer lengthwise on the steak to determine the correct insertion depth. Mark the spot with your finger and insert the thermometer into the steak up to your finger.

Grand Muh Rump Steak Core Temperature

The core temperature of a steak is a matter of taste. Here's a list of core temperatures, with our recommendation for rump steak highlighted in bold.

Designation Description core temperature
Blue Roasted on the outside, cool and raw on the inside 42 °C
Rare / Bloody Very reddish in the core 48-52 °C
Medium-Rare Slight discoloration, but still strongly reddish 52-56 °C
medium Clearly visible color change, still with red tone 56-60 °C
Well Done / Through Meat almost completely recolored, no red tone 60-64 °C

* Our core temperature recommendation for the rump steak: 56 °C

Aus eigenem & Partner Viehbestand

Grand Muh Rump Steak

Grand Muh Rump Steak

90 days dry aged, finely marbled & aromatic
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    • 34,99 €
    34,99 €
    69,98 € kg
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    Grand Muh Rump Steak

    Grand Muh - an exclusive delicacy: 12-year-old cow, dry-aged for 90 days.

    The advanced age and long maturation period result in an incomparable flavor and exceptional tenderness. Since not every cow is suitable for a Grand Moo, our master butcher selects them very carefully. As a result, these steaks are only available in limited quantities and are irregular.

    Grand Muh Rump Steak – The Cut

    The Grand Muh Rump Steak is cut from the back of the cow. This muscle is less stressed and therefore very tender . The meat is fine-grained and lightly marbled, ideal for pan-frying .

    Raising our cattle

    Our beef comes exclusively from our own herd and from partner farms in the Black Forest. All animals are raised on our own feed.

    Our principle: If the animal is well, so are the people. Our short transport routes (maximum 50 km) protect both the animals and the environment, and stress-free slaughtering on our premises ensures the quality of the meat.

    Measuring core temperature of rump steak

    To cook a steak perfectly, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe into the center of the meat.

    Tip: Place the thermometer lengthwise on the steak to determine the correct insertion depth. Mark the spot with your finger and insert the thermometer into the steak up to your finger.

    Grand Muh Rump Steak Core Temperature

    The core temperature of a steak is a matter of taste. Here's a list of core temperatures, with our recommendation for rump steak highlighted in bold.

    Designation Description core temperature
    Blue Roasted on the outside, cool and raw on the inside 42 °C
    Rare / Bloody Very reddish in the core 48-52 °C
    Medium-Rare Slight discoloration, but still strongly reddish 52-56 °C
    medium Clearly visible color change, still with red tone 56-60 °C
    Well Done / Through Meat almost completely recolored, no red tone 60-64 °C

    * Our core temperature recommendation for the rump steak: 56 °C

    Frequently Asked Questions

    Is it possible to ship meat and sausage in the summer?

    Yes, thanks to our innovative, sustainable paper packaging, shipping is possible even on very hot days

    How is the goods cooled

    If your package contains goods that require refrigeration , they will be cooled using ice packs made of pure water . The package is also insulated with our innovative, sustainable paper packaging .

    How are the products packaged?

    Almost all products are individually vacuum-packed . Only a few smoked products are simply wrapped.

    Do I have to be at home when my package is delivered?

    Our shipping service provider, GO! Express, has a delivery authorization to leave packages if no one is at home . While our packaging keeps items cold for up to 48 hours , you should always ensure someone is available to receive the package . It may also be advisable to have your package delivered to your workplace . You can safely keep the package sealed in a cool place until the end of the day. If, despite all these measures, you are not at home, GO! Express will attempt to contact you.

    Can I refreeze products that were shipped frozen, even if they are delivered thawed?

    Since our sustainable packaging ensures that the cold chain is never interrupted , you can refreeze the products without any worries .

    If I order multiple pieces of one item, will I receive them all at once?

    If you order multiple pieces of an item, you will, of course, receive the requested number individually packaged in the weight/quantity specified in the shop.