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Rump steak is cut from the prolonged strip loin or from the rump. It should weigh about 200 to 300 g. A rump steak cut from the strip loin should ideally have a white fatty border on its long side. A small incision should be made in this border every centimetre before frying. This keeps the shape of the steak during frying or grilling.

If you have bought a whole strip loin from your butcher, you may cut the fatty border across before cutting the steaks. This prevents you from having to cut every steak individually. The fat should be cut only so far that you can see the meat shimmering through.

Depending on the desired degree of cooking it should be fried or grilled for 2 to 3 minutes on each side.

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