The particularity of this rump is its cut and its form. It is a nice piece of meat coated with a mellow layer of fat. This fat will give, when melting under the grill's heat, this taste so sought-after and so characteristic. Delicately roasted, it turns it into a piece of beef with a South American flavour.
In its vacuum pack, the meat can be stored 7 days in the fridge.
In its wrapping, the meat can be stored for a maximum of 2 to 3 days, at a temperature between 2°C to 4°C.
To extend the storage time limit, you may use the freezer.
We nevertheless recommend you consume it within 3 months.
Preferably, take the meat out of the freezer 24 hours in advance and let it slowly defrost in the fridge.
On a grill or in an oiled pan (hot start) cook over very high heat, 30 sec on each side.
Then over a very low heat, cook for 1 min 30 on each side if you like it rare, and 2 min / 2 min 30 for medium.
Add salt and pepper after cooking only.
To prevent from a thermal shock, don’t forget to take the meat out 30 min minimum before cooking.
