Namibian Rump Heart (kg)
16,00€
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Rump heart is extracted from the central muscle of the sirloin, from the hindquarter of the ox. It is a cut with a firm texture, little external fat, and a clean flavour. Namibian cattle are raised on extensive natural pasture, without confinement, which produces meat with a characteristic mineral flavour and a different fat profile from grain-fed animals.
Benefits
- Origin Namibia: extensive natural pasture, no confinement
- Clean mineral flavour — distinct from cattle with mixed feeding
- Firm texture with tenderness — no external fat that needs to be removed
- Available whole or sliced into steaks
- Alternative for those who prefer a clean flavour profile without intense marbling
Estimate shipping
Provenance
- Origin
- Namibia
- Creation
- Namibia
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- 2 cm steak: 2 minutes per side
- Recommended Method
- Pan at 200–210°C.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
