German eye of round

50 lei

/ kg
Made in România / From the Sibiu farm

* The minimum order for custom packages is 500 lei.

* Add the items to your cart based on the desired kilograms (if you want 5 kg of this item, enter no.5 in the quantity field).

* The total weight of the order is for reference only, and the calculation displayed at the order completion is approximate.

Refrigerated/frozen. Individually vacuum-packed cut.
1,4 – 1,8 kg/piece

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Piece Information

The German rump steak comes from the middle part of the hindquarter and features striated muscle fiber, similar in shape to the fillet muscle. While it is used for movement, it has less fat marbling in the fiber. This cut is very suitable for dishes based on indirect heat, grilling, or slow cooking.

Common names: heel muscle

Additional Information

Weight: approx. 1.4-1.8kg/piece
Delivery condition: Refrigerated/frozen – please specify the desired condition in the “order notes” box
Meat condition: Matured cut, vacuum-packed
Validity: Refer to the label on the packaging
Transport temperature: Over a period of 36 hours between -2 and +3°C
Refrigerated storage temperature: 2-4°C

Cooking Recommendations

  1. Classic oven cooking or braising/boiling in dishes like stews or goulash.
  2. Slow cooking at a low temperature in a covered pot or in the oven for an extended period, with aromatic liquids such as broth, wine, or tomatoes. This method helps tenderize the meat and enrich it with flavorful aromas.
  3. Smoking with the addition of wood smoke. This method imparts a smoky flavor to the meat.
  4. Sous vide cooking by vacuum-sealing and submerging the meat in a controlled water bath for an extended period. This method ensures even cooking and can result in a tender dish.

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You can also find this item

Provenance and traceability - from the farm in Sibiu

From grass to beef, from farm to your plate!
Premium Angus beef is produced in Sibiu, in an area with a gastronomic story. The meat is naturally and wholesomely sourced from Angus cattle raised in a low-stress environment.

The superior quality of the beef starts from top Angus genetics and the development of its quality is pursued throughout the entire production process. Quality development is carried out from calving, nursing the calf by the mother, until 7-8 months, rearing in an extensive pasture system, natural fodder produced on our farm, for the winter period and carefully selected fodder recipes, for fattening, according to the principles of sustainable agriculture, that we wok by.

The specificity of Angus beef is given by the degree of marbling, tenderness, juiciness and taste. The local product comes from a fully controlled process of production, that creates a link between the cultural traditions of the area we work in, and the innovative system, resulting in a natural, healthy and tasty product.

Find out more about Premium Angus production farm – Karpaten Meat Group.

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German eye of round

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German eye of round

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