Organic Beef Rump

29,00 €

Minimum order of 0,5 kg

Beef rump steaks. Coming from an exclusive livestock farm in El Pinar de El Hierro. We are committed to quality and animal well-being, offering you a conscious and healthy option for you and your family.

Weekly custom order (meat): Orders until Friday, reception the following Thursday

Summary of Organic Beef Rump

Product Details

The beef rump comes from the back of the cow, between the hind legs. It is a lean, inexpensive cut of meat, and can be used for a variety of dishes, including stew, stew, and soup.

Rump meat is a good source of protein, iron and zinc. It is also a good source of vitamins B12 and B6.

Here are some properties of this type of cut:

It is a lean cut of meat, with a fat content of around 5%.
It's a good source of protein, with about 25 grams per 3-ounce serving.
It's a good source of iron, with about 2 mg per 3-ounce serving.
It's a good source of zinc, with about 1 mg per 3-ounce serving.
It is a good source of vitamins B12 and B6.

Beef rump is a good option for a healthy diet. It is a lean and nutritious meat, and can be used for a variety of dishes.

Conservation

The meat comes vacuum packed and keeps in optimal conditions for up to 15 days in the refrigerator.

Meat is a perishable food that must be properly preserved to prevent it from spoiling. Here are some tips for keeping meat healthy at home:

Store the meat in the refrigerator. Meat should be stored in the refrigerator as soon as possible after purchasing it. The ideal temperature for preserving meat is 0 to 4 degrees Celsius.
Wrap the meat properly. To prevent the meat from drying out and becoming contaminated, it is important to wrap it correctly. You can wrap it in plastic wrap or aluminum foil, or store it in an airtight container.
Freeze the meat. If you are not going to use the meat right away, you can freeze it. Meat can be frozen for several months without losing its properties.
Defrost meat correctly. To defrost meat, it is important to do so slowly in the refrigerator. Thawing meat at room temperature or in the microwave can cause bacteria to form.
Cook meat to a safe temperature. To kill any harmful bacteria, it is important to cook meat to a safe temperature. The minimum internal cooking temperature for beef is 71 degrees Celsius, for pork it is 74 degrees Celsius and for chicken it is 74 degrees Celsius.

By following these tips, you can keep meat in good condition at home and prevent it from spoiling.