Our beef rump steak is the result of careful craftsmanship, years of experience, and above all, the selection of the right meat. We personally purchase bulls from trusted local farmers in the Jagodina area because we believe that top quality begins at the very source — on family farms, through natural and responsible livestock raising.
The preparation process takes up to 40 days — from careful salting to cold smoking over beechwood, at a temperature that never exceeds 20 degrees Celsius. We don’t smoke it to complete dryness; instead, we leave it slightly red, juicy, and full of natural flavor.
Our rump steak is more than just a product — it’s the result of a long process, premium-quality meat, and dedication to every step. Authentic, homemade, and crafted with care — just the way it should be.
