Beef Rump (kg)
21,00€
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Veal is beef slaughtered before 24 months — before muscle fibers harden and intramuscular fat becomes too intense. The veal loin is, therefore, the cut from the hindquarter with a more delicate fiber and a cleaner taste than adult beef loin. Tender, flavorful, and universally suitable — the go-to steak for those who don't want to rely on the cut to get results.
Benefits
- Young beef: more delicate fiber and tenderer texture than adult beef
- Clean and balanced flavor — the most versatile steak in the catalog
- Available as a whole piece or sliced into steaks
- Consistent results on the grill, frying pan, and oven
Estimate shipping
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 or grill at 200–210ºC.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
