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 nice, even grain, they're perfect for pan-frying .
Raising our cattle
When you buy rump steaks 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.
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products of outstanding quality.
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.
Dry-aged beef – quite normal for us
What'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.
Preparing the rump steak
How to prepare rump steak on the grill – in 6 steps
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.
Preparation:
- Prepare 2 zones on the grill:
- 1st zone: As high heat as possible;
- 2nd Zone: Only the indirect heat of Zone 1
- Take 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.
- 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).
- Insert the core temperature probe into the steak.
- When the steak reaches the desired core temperature , remove it from the grill and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
How to cook rump steak in a pan – in 5 steps
Basically, the technique differs very little from grill to pan. The tools are just different. It's important to use a heavy, solid pan.
- 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.
- Take 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.
- Then place the steak in the oven and insert the core temperature probe into the steak.
- When the steak reaches the desired core temperature , remove it from the oven and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Measuring core temperature of rump steak
To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe tip into the meat.
Tip: 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.
Rump steak core temperature
The core temperature 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 rump steaks .
| 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 of the meat, but still very reddish | 52-56 °C |
| medium | Clearly visible change in the color of the meat, but a red tone can still be seen. | 56-60 °C |
| Well Done / Through | Meat almost completely recolored, almost no red tone visible. | 60-64 °C |
* Our core temperature recommendation for rump steaks: 52 °C
Aus eigenem & Partner ViehbestandRump steak / roast beef
Rump steak / roast beef
Zartes Rückenstück, leicht marmoriert ohne FettaugeRegular price
14,99 €
Sale price
14,99 €
Regular price
Unit price
49,97 €
per
kg
Tax included.
Shipping calculated at checkout.
inkl. MwSt. zzgl. Versand
Dienstags und Donnerstags VersandtagCouldn't load pickup availability
Bezahle bequem mit PayPal oder weiteren Zahlungsmitteln 
View full details
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 nice, even grain, they're perfect for pan-frying .
Raising our cattle
When you buy rump steaks 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.
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products of outstanding quality.
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.
Dry-aged beef – quite normal for us
What'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.
Preparing the rump steak
How to prepare rump steak on the grill – in 6 steps
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.
Preparation:
- Prepare 2 zones on the grill:
- 1st zone: As high heat as possible;
- 2nd Zone: Only the indirect heat of Zone 1
- Take 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.
- 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).
- Insert the core temperature probe into the steak.
- When the steak reaches the desired core temperature , remove it from the grill and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
How to cook rump steak in a pan – in 5 steps
Basically, the technique differs very little from grill to pan. The tools are just different. It's important to use a heavy, solid pan.
- 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.
- Take 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.
- Then place the steak in the oven and insert the core temperature probe into the steak.
- When the steak reaches the desired core temperature , remove it from the oven and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Measuring core temperature of rump steak
To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe tip into the meat.
Tip: 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.
Rump steak core temperature
The core temperature 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 rump steaks .
| 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 of the meat, but still very reddish | 52-56 °C |
| medium | Clearly visible change in the color of the meat, but a red tone can still be seen. | 56-60 °C |
| Well Done / Through | Meat almost completely recolored, almost no red tone visible. | 60-64 °C |
* Our core temperature recommendation for rump steaks: 52 °C
