Beef Rump (Sirloin) Steak, Chilled, Vacuum-Packed
Expiry time 20 days
Approximate weight in 1 pc 0.2 - 0.3 kg
Weight can be adjusted +/-50 - 70 g
Price per 1kg € 36.30
Pick amount
The product can be purchased only in pieces.
1 gab
€ 9.08
2 gab
€ 18.15
3 gab
€ 27.23
4 gab
€ 36.30
5 gab
€ 45.38
6 gab
€ 54.45
The exact weight will be indicated on the invoice, which will be sent after the order is prepared.
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Beef Rump Steak (Sirloin) – Rich Beef Flavour and a Lean, Satisfying Cut
Discover carefully selected Latvian beef Rump steak – a flavourful, relatively lean cut, ideal for grilling, pan-searing and everyday steak dishes.
Rump steak comes from the hindquarter of the animal and is known for its pronounced beef flavour and firm, fine-grained muscle structure. Compared with Ribeye, it is generally leaner, making careful cooking particularly important for achieving a juicy and enjoyable result.
Our Rump steak is prepared without the Rump Cap (Picanha), which is a separate cut with its own characteristics.
Rump is an excellent choice for grilling or pan-searing. Serve it sliced against the grain with roasted vegetables, potatoes or a fresh salad.
CEPLĪŠI M.S. – Carefully Selected Latvian Beef
At CEPLĪŠI M.S., we specialise in high-quality Latvian beef, working with cattle farmers who share our focus on feeding practices and desirable meat characteristics.
Each beef carcass is individually evaluated for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.
This approach helps us select beef according to the quality standards of CEPLĪŠI M.S.
Wet-Aged for at Least 15 Days
Our Rump steak is wet-aged for at least 15 days under controlled conditions. Ageing promotes tenderness while preserving the cut's distinctive, full-bodied beef flavour.
How to Cook Rump Steak
Cook on a well-heated grill or frying pan, taking care not to overcook this relatively lean cut.
Recommended internal temperatures:
Medium Rare: 54–57°C
Medium: 60–63°C
Allow the steak to rest for 5–7 minutes after cooking. Slice thinly against the grain before serving for a more tender eating experience.
Product Information
Cut: Beef Rump (Sirloin), without Rump Cap (Picanha).
Ageing: Wet Aged, at least 15 days.
Packaging: chilled, vacuum-packed.
Price: calculated according to the actual product weight.
Storage: follow the storage temperature and use-by date indicated on the packaging.
Product origin: European Union
Country of origin: LATVIA
Brand: CEPLĪŠI M.S.
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