Sutcha

Sutcha Rumpsteak steak Argentina grain fed

Sutcha Argentin Rumpsteak (rump)

Aged rumpsteak is a very popular type of meat, which is mainly prepared as a steak. This meat is located on the rump of the beef, right next to the flat sirloin. It is a lean meat, typically distinguished by its fine marbling and characteristic flavour. These are combined varieties of Angus, Hereford or Zebu. The steaks are aged for at least 40 days in vacuum bags using the wet method, then after portioning, they are aged for another 1-2 weeks in vacuum packaging.

Argentinian beef has earned a reputation as one of the best in the world. It is widely known for being exceptionally tender and flavourful, despite the fact that it is rarely seasoned with anything other than salt. What makes Argentinian beef taste so good? The answer lies in the life of the cattle, from start to finish. When the Spanish first brought cattle to Argentina in the 16th century, Las Pampas must have seemed like paradise to them. The seemingly endless, mostly flat, humid and temperate climate of the prairie is perfect for growing cattle-friendly grasses. The many breeds of cattle that were brought to Argentina (e.g. Angus or Hereford) thrived on the pampas, grazing happily and often producing tastier, more nutritious beef. Grain finishing means that the animals are fed for at least 100 days on a diet high in energy from corn, which is delivered via the grain to achieve optimum intramuscular fat, known as marbling. This feeding process results in the very juicy meat that beef lovers demand.

Interesting fact about consumption

The patience of Argentinian cattle farmers also extends to the way Argentinian beef is cooked. Rather than being seared quickly over a hot propane flame, Argentinian steaks are allowed to cook slowly, fuelled exclusively by wood or charcoal briquettes.
The high heat or parilla cooks the meat indirectly. Instead of placing the meat directly over the flame, it is placed to the side, where it slowly acquires a wonderful smoky flavour as its internal temperature rises. This is another reason why Argentinian beef is so tender, despite having less fat. An Argentinian steak remains evenly pink throughout, is cooked evenly, and is often tender enough to cut with a spoon! Because pampas beef is such a beautiful, grass-fed wonder, good Argentinian steak requires nothing more than the barest sprinkling of salt, and simple accompaniments: fried potatoes, salsa criolla and endless chimichurri.

Storage

Store in a refrigerator at 0-4 °C.

Distributor

Velká Pecka s.r.o.
Sokolovská 100/94
186 00 Prague 8 – Karlín
Czech Republic

Product information

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