Grass-Fed Beef Tenderized Steaks (500g)
Description
The rump of grass-fed beef is tenderized with our equipment and then cut into thin steaks.
The rump is a cut of beef from loin to rounds and is known for its flavor and tenderness. Also known as Top Sirloin in the West, it is rich, lean red meat that is good for people who wish to be away from fatty meat.
Before cooking, it is recommended to let the meat return to room temperature and cook it at around medium rare.
If you overcook it, it will become tough, so keep an eye on it while you cook.
1 pc (500g) contains 4-5 steaks.
Serving Suggestions
This cut is also suitable for chicken fried steak (a dish in which steak-shaped beef is coated in batter and then grilled).
In Depth
Grass-fed Beef
Cattle that are raised in a natural environment and fed only grass are called "grass-fed beef." Eating grass means that the cattle are basically free-range and can move freely around the pasture, which has the advantage of reducing stress for the cattle. The meat is mostly lean, allowing you to enjoy the original flavor and aroma of the beef.
On the other hand, most of the beef commonly eaten in Japan, such as Wagyu and domestic beef, is grain-fed beef. Beef raised on a diet mainly consisting of grain is characterized by its tendency to have marbling.
Product information
| Product Name | Grass-Fed Beef Tenderized Steaks (500g) |
|---|---|
| Name | Beef Rump Steak (frozen) |
| Contents | 500g |
| Country of Origin | Australia or New Zealand (listed on the delivery package) |
| Content |
Beef |
| Expiration Date | Printed on the product label |
| Temperature |
Keep FROZEN at -18℃ or below |
| Processor | TMG International Co., Ltd. 4-8-1 Tangodori, Minami-ku, Nagoya TEL: 052-618-3705 |
| Delivery | FROZEN |
*Packaging and specifications may vary slightly depending on purchasing and inventory status.
*Please note that the content may vary from item to item.
Allergens (specific ingredients)
none
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THAWING
Thaw frozen products slowly at low temperatures.
If thawing in ice water, the recommended time-length is about 4 hours per kg.
If thawing in the refrigerator, it takes about 24 hours per kg.
You can thaw it while in the package, but the package may open during thawing, causing leakage, so we recommend double-bagging or thawing on a tray or bowl.
For more details, check this page.
"Small ingenuity makes a big difference in taste! How to thaw frozen meat"
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