Gurmet

Gurmet rump steak

Product information

Rump steak (spitzfartő), 200g package. 

The aged rump steak is a very popular type of meat, which is mainly prepared as a steak. This meat is located on the rump of the beef, right next to the flat sirloin. It is a lean meat, typically distinguished by its fine marbling and characteristic flavour. These are combined varieties of Angus, Hereford or Zebu. The steaks are aged for at least 40 days in vacuum bags using the wet method, then after portioning, they are aged for another 1-2 weeks in vacuum packaging.

Beef contains all the important nutrients, and it is one of the most important sources of protein, vitamin B12 and zinc for the body. After cereals and seeds, beef contains the most iron. Beef is also a very important phosphorus source.

Preparation suggestion: Try this quick and easy striploin steak recipe!

Rump steak with green pepper sauce:

• Take the meat out of the refrigerator, open the vacuum packaging, and let the meat air at room temperature for at least an hour. It should not be refrigerator cold before baking. 
• Once it is already smoking and hot, pour a little olive oil into it and fry both sides of the meat for 2-2.5 minutes to get a rare - medium rare texture. Salt and pepper both sides during baking.
• Then put it on a wire rack to rest for 5-10 minutes, cover it with aluminium foil. 
• If you have beef stock at home, put 2dl to boil, and after about 10 minutes of cooking, reduce it to half. If you don't have any at home, the stock made from bouillon cubes will also be good. 
• Chop half a red onion very finely, melt two tablespoons of butter, and start frying the onion on it, fry for about 2-3 minutes.
• Pour some good quality alcohol (favourite whiskey, cognac, or maybe pálinka) and boil the alcohol out of it in 5 minutes. Add the stock, 1dl of cream, salt, pepper and put the 3 tsp of green pepper in it. Cook for 5 minutes.
• Then pour it into a plate and it is ready.

Enjoy your meal!

General information about steaks

An average steak slice is about 2.5 cm thick and weighs around 200g, which is roughly a normal portion. It has different degrees of preparation, depending on how much someone likes it bloody or well-done:

• Blue rare: It is only put in the pan for a moment, almost completely raw, bloody. Fry both sides for 30 seconds in a hot pan.
• Rare: It should be fried for a short time, only a brown crust is put on it, but 80% of the inside is red, raw. We get the result by frying both sides for 1.5 minutes. Core temperature: 52°C.
• Medium rare: Medium-done version, the outside is brown, only a small part of the inside is still red in the middle, but the meat is still juicy enough. Fry both sides for 2.5 minutes. Core temperature: 55°C.
• Medium: Medium-done, the inside of which is rather pink and not red. For this, you have to fry both sides for 3 minutes. Core temperature: 58-59°C.
• Medium well: Almost completely done, many already consider it a waste. It is already quite dry, the meat is not so juicy here, maybe only a pale pink stripe remains in the middle. For this, you have to fry both sides for about 4 minutes. Core temperature: around 65°C.
• Well done: Completely done, brown meat slice everywhere. Steak lovers exclude those who prepare the meat like this from society, but some like it that way. Fry both sides for 5 minutes. Core temperature: around 70°C.

Producer information

Bidfood has become one of the most significant food manufacturers in Central and Eastern Europe since its 30 years of existence. It mainly deals with the production and distribution of frozen and chilled food, primarily in the beef, pork, poultry, fish and game categories, which it markets under several brand names: Nowaco, Gurmet, Banquet, Petron, Coronet.

Storage

Store between 0-4°C.

Safety warning

Heat thoroughly before consumption!

Distributor

Bidfood Kralupy s.r.o.
Palhanecká 505/15, 747 07 Opava, CZ

Product information
The information provided for the products presented here is for preliminary information only, after receiving the product you will receive final information based on the label of the given product.