Rump Steak Auslese, Red Heifer Beef ShioMizu Aged, eatventure

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 sought-after cut exceptional juiciness. The long shio aging process not only makes the meat significantly more flavorful, but also enhances the external (fat cap) and intramuscular fat. The rump steak can be prepared in a variety of ways and is sought after by everyone from steak beginners to steak professionals. Aging process: Shio Aging - the better dry aging. Shio Aged is a new aging process officially registered by eatventure® GmbH, which was developed by company owner David Schrand. Shio Aged meat is more tender, more aromatic, and has better roasted aromas than wet or dry aged meat. Meat refined using the shio aged process matures, similar to the dry aging process, for several weeks in the air in special aging chambers, but at fluctuating temperatures close to freezing and with varying humidity. During the weeks-long maturation period, the meat is actively sprayed at certain intervals with a liquid, mineral-rich and supersaturated ancient sea salt brine from a depth of approximately 800m, which has remained untouched by environmental influences for millions of years between the dense rock layers.