This version of our rump steak is crafted for true gourmets — those who love to savor the full flavor of meat, with just the right amount of natural fat. We personally select beef with higher intramuscular fat content, because we know that it’s precisely this marbling that gives the meat extra juiciness, tenderness, and depth of flavor.
The preparation process takes up to 40 days. The rump steak is first salted, then cold-smoked over beechwood at a temperature of up to 20°C. During this time, the meat absorbs a gentle smoky aroma, while the fat evenly blends with the fibers, creating a product rich in fragrance and exceptional in flavor.
We make this rump steak with the goal of delighting the palates of those who truly know how to enjoy real meat — rich, gourmet, and homemade. It’s the perfect choice for those who seek more than just an ordinary bite.
