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Preparation of the MAREDO rump steak

The rump steak gives a delicate and nearly fat-free steak meat from the best part of the leg. This makes it one of the most popular parts of beef.

1 1. Freeing the rump from the tendons-

Freeing the rump from the tendons

Freeing the rump from the tendons

The beef rump now has had all the fat and tendons removed from it.

2 2. Removing the middle cord from the rump-

Removing the middle cord from the rump

Removing the middle cord from the rump

Now the tendony middle cord in the middle is removed.

3 3. Dividing the rump-

Dividing the rump

Dividing the rump

The rump is now divided in half

4 4. Cutting the rump steak to size-

Cutting the rump steak to size

Cutting the rump steak to size

We will cut the rump steak from a piece of prime meat according to our guest’s wishes. We do not have any pre-prortioned cuts. That way we can serve you a nice juicy steak.

5 5. Oiling the rump steak on one side-

Oiling the rump steak on one side

Oiling the rump steak on one side

Subsequently the rump steak will be brushed on one side with our special rapeseed oil.

6 6. Placing the rump steak on the grill-

Placing the rump steak on the grill

Placing the rump steak on the grill

Then our grill-staff lays the rump steak on the grill. It is important that the meat is placed on the grill on its oiled side.

7 7. Salting the rump steak-

Salting the rump steak

Salting the rump steak

The rump steak will only be salted on the side facing upwards. We avoid pepper at this point as during heating it would make the meat taste bitter. However you can find black pepper to taste at your restaurant table.

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