The rump steak or roast beef
Rump steaks are the classic steaks from the back of the beef. Lightly marbled, with no fat , but with a light layer of fat, they are perfect for pan-frying . Larger cuts, approximately 1 kg and above, are referred to as roast beef , which, due to its size, is more suitable for roasting and is only cooked pink.
The Rump Steak / Roast Beef – The Cut
Prime rump steak/roast beef is cut from the back of the cow. This lightly stressed muscle produces particularly tender meat with fine marbling and a light layer of fat.
Black Forest Prime Beef – our premium steaks
To 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.
Raising our cattle
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.
Preparation of prime rump steak / roast beef
Since the preparation of rump steak and roast beef differs significantly, both variants are explained here:
How to prepare prime rump steak on the grill – in 6 steps
Important: The grill should have a lid and can be operated with coal, gas or electricity.
- Prepare 2 zones:
1. High heat; 2. Indirect heat - Grill the steak on all sides for 2-3 minutes in the hot zone to develop roasted aromas.
- Place in the indirect zone and regulate the heat.
- Insert core temperature sensor.
- When the core temperature is reached, remove and let rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
How to prepare prime rump steak in a pan – in 5 steps
The technique is similar to grilling, but a heavy pan is used.
- Preheat pan without oil over high heat for 2-4 minutes, preheat oven to 120 °C.
- Salt the steak and fry it with 1 tablespoon of oil.
- Continue cooking in the oven and insert the core temperature probe.
- When the core temperature is at your desired level, remove and let it rest.
- Carve across the grain and serve on warmed plates.
Measuring core temperature on prime rump steak
For precise cooking, we recommend using a digital probe thermometer. Measure the core temperature by inserting it into the center of the meat.
Tip: Hold the penetration depth with your finger at the location of the measuring probe.
Prime Rump Steak Core Temperature
The optimal core temperature varies according to personal taste. Here's our recommendation for rump steaks:
* Our recommendation: 54 °C
| Designation | Description | core temperature |
|---|---|---|
| Blue | Seared outside, raw inside | 42 °C |
| Rare / Bloody | Reddish core | 48-52 °C |
| Medium-Rare | Slight discoloration, still strongly reddish | 52-56 °C |
| medium | Well dyed, light red tone | 56-60 °C |
| Well Done / Through | Fully cooked | 60-64 °C |
Prime beef rump steak / roast beef
Prime beef rump steak / roast beef
Regular price
19,29 €
Sale price
19,29 €
Regular price
Unit price
64,30 €
per
kg
Tax included.
Shipping calculated at checkout.
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The rump steak or roast beef
Rump steaks are the classic steaks from the back of the beef. Lightly marbled, with no fat , but with a light layer of fat, they are perfect for pan-frying . Larger cuts, approximately 1 kg and above, are referred to as roast beef , which, due to its size, is more suitable for roasting and is only cooked pink.
The Rump Steak / Roast Beef – The Cut
Prime rump steak/roast beef is cut from the back of the cow. This lightly stressed muscle produces particularly tender meat with fine marbling and a light layer of fat.
Black Forest Prime Beef – our premium steaks
To 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.
Raising our cattle
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.
Preparation of prime rump steak / roast beef
Since the preparation of rump steak and roast beef differs significantly, both variants are explained here:
How to prepare prime rump steak on the grill – in 6 steps
Important: The grill should have a lid and can be operated with coal, gas or electricity.
- Prepare 2 zones:
1. High heat; 2. Indirect heat - Grill the steak on all sides for 2-3 minutes in the hot zone to develop roasted aromas.
- Place in the indirect zone and regulate the heat.
- Insert core temperature sensor.
- When the core temperature is reached, remove and let rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
How to prepare prime rump steak in a pan – in 5 steps
The technique is similar to grilling, but a heavy pan is used.
- Preheat pan without oil over high heat for 2-4 minutes, preheat oven to 120 °C.
- Salt the steak and fry it with 1 tablespoon of oil.
- Continue cooking in the oven and insert the core temperature probe.
- When the core temperature is at your desired level, remove and let it rest.
- Carve across the grain and serve on warmed plates.
Measuring core temperature on prime rump steak
For precise cooking, we recommend using a digital probe thermometer. Measure the core temperature by inserting it into the center of the meat.
Tip: Hold the penetration depth with your finger at the location of the measuring probe.
Prime Rump Steak Core Temperature
The optimal core temperature varies according to personal taste. Here's our recommendation for rump steaks:
* Our recommendation: 54 °C
| Designation | Description | core temperature |
|---|---|---|
| Blue | Seared outside, raw inside | 42 °C |
| Rare / Bloody | Reddish core | 48-52 °C |
| Medium-Rare | Slight discoloration, still strongly reddish | 52-56 °C |
| medium | Well dyed, light red tone | 56-60 °C |
| Well Done / Through | Fully cooked | 60-64 °C |
