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Rump Steak Auslese, Red Heifer Beef ShioMizu Aged, eatventure
frozen product -18 ° C
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Important note on product prices
This item is a weight Product / fresh natural product. The final weight therefore depends on the choices available from nature each of receiving your order. Likewise, the price may be subject to daily fluctuations. Therefore, the final price is determined by the weight of the product, which is the desired amount at the next and the rate at the date of delivery of the product price. In weight articles, the final calculation always takes place after the price / unit. For example, EUR 5 / 100g. Should the resultant price and / or the weight differ by more than 30% up or down from said when ordering price or quantity ordered, the seller is the buyer thereof initially by set e-mail or phone in advance and only execute the order if the buyer agrees to this deviation.
This item is a weight Product / fresh natural product. The final weight therefore depends on the choices available from nature each of receiving your order. Likewise, the price may be subject to daily fluctuations. Therefore, the final price is determined by the weight of the product, which is the desired amount at the next and the rate at the date of delivery of the product price. In weight articles, the final calculation always takes place after the price / unit. For example, EUR 5 / 100g. Should the resultant price and / or the weight differ by more than 30% up or down from said when ordering price or quantity ordered, the seller is the buyer thereof initially by set e-mail or phone in advance and only execute the order if the buyer agrees to this deviation.
Rump steaks in one piece are also called flat roast beef. A characteristic feature of the rump steak is the thin layer of fat, which gives this coveted piece excellent juiciness. Due to the long phase of Shio aging, not only does the meat become significantly tastier, but also the external (fat cover) and intramuscular fat. The rump steak can be prepared in many different ways and is in demand from steak beginners to steak professionals. Maturing process: Shio Aging - the better dry aging Shio Aged is a new maturing process officially registered by eatventure® GmbH, which was developed by company owner David Schrand. Shio aged meat is more tender, aromatic and has a better roasted aroma than wet or dry aged meat. Meat that is refined using the Shio Aged method matures, similar to the dry aging method, for several weeks in the air in special maturing chambers, but with changing temperatures that are close to freezing and changing humidity. During the maturing period, which lasts for weeks, the meat is actively sprayed at certain intervals with a liquid, mineral-rich and oversaturated primeval sea salt brine from a depth of approx. 800m, which has remained untouched for millions of years by environmental influences between the dense rock layers.
Additional information about the product
