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Ribeye on Bone
Deboned Ribeye
The "eye muscle" or Rib eye is the pinnacle of flavour, texture and taste. A muscle structure that works hard but is protected by connective tissue. The ribeye is cut from the fore quarter just below the chuck. Four ribs maximum makes up the clean "eye" muscle of short rib. Ribeye steak is considered as one of the best steaks on the market.
Sirloin Steak
Prime Rib
Rump Steak
Rump steak needs no introduction. It is cut from the hind quarter, the last muscle structure before the "buttock". The rump consists of two muscle structures, the "Pichanha" or Rump cap and the Rump heart. The " Pichanha" is sometimes separated from the rump structure as it holds the last bastion of fat from the rump section. The Rump heart makes up 80% of the cut, thus cutting the two as one is the best way to serve and to enjoy as a classic South African favourite.
T-Bone Steak
T-bone steak is cut from the hind quarter just in front of the rump. The cut holds two pieces of muscle (steaks). Sirloin is the largest piece with a cap of fat, and fillet the smallest piece with no fat cap. The two muscles are separated by a short extension of rib connected to the spinal column, creating the referred to T. This piece of steak is best grilled over an open flame but can also be seared in a cast iron skillet.
Fillet Head
The fillet is a muscle cut from the hind quarter. The long fillet starts from the bottom of the rump and extends on the inside of the vertebrae. The muscle structure is in two parts, the body and the head. The body produces the traditional " Mignon" cut and the head is used for a Chateau Briand, perfect for roasting and grilling.
Sirloin Tomahawk Steak
Club Steak
Bulk Rump Steak 10kg
Product Overview:
Experience the culinary delight of our Dry-Aged Angus Rump Steak – an exquisite fusion of traditional aging techniques with the unparalleled quality of Angus beef. Whether you're a steak connoisseur or just venturing into the world of gourmet meats, our rump steak promises a rich, deep flavor, and unmatched tenderness.
Key Features:
Authentic Dry Aging: Our Angus rump steaks undergo a meticulous dry-aging process, allowing the meat's natural enzymes to break down the muscle tissue. This not only enhances tenderness but also intensifies the flavor, giving it that distinct, sought-after taste.
Prime Angus Beef: Sourced from the best Angus cattle, known for its exceptional marbling and superior taste, our rump steak promises a gourmet experience.
Nutritional Benefits: Beyond its delectable taste, Angus beef boasts a robust nutritional profile, including essential proteins, vitamins, and minerals.
Chef's Choice: Preferred by chefs and steak aficionados worldwide, dry-aged rump steak is perfect for grilling, pan-searing, or even roasting to achieve a perfect, juicy finish.
Ethical Farming: We prioritize the well-being of our Angus cattle, ensuring they are raised in humane conditions, resulting in meat that's not only delicious but also ethically sourced.
Cooking Tips:
For optimal flavor, allow the steak to come to room temperature before cooking. Season generously and sear in a hot skillet or grill. Let it rest after cooking to retain juiciness and flavor. Pair with your favorite sides or a bold red wine for a complete dining experience.
Packaging:
Your Dry-Aged Angus Rump Steak is vacuum-sealed and delivered with care, ensuring it retains its quality and freshness until it reaches your kitchen.
Conclusion:
Dive into a world of gastronomic excellence with our Dry-Aged Angus Rump Steak. Each bite promises a harmonious blend of richness, tenderness, and depth – a testament to the meticulous aging process and the unparalleled quality of Angus beef. Elevate your meals and treat your taste buds to an unforgettable experience. Order today and savor the distinction of true gourmet steak!