Hueftsteak Produktfotografie
Frisches Hueftsteak mariniert mit Gewuerzmischung
Hueftsteak wird in Pfanne gegrillt
Gegrilltes Hueftsteak wird tranchiert
Hüftsteak von der österreichischen Kalbin

Steak cut rump

from the Austrian calf (heifer)


ca. 1 kg (42.9 € / kg)

Ready for shipping. Delivery time: 1 working day

Steak cut rump is the perfect alternative to fillets and cut a great figure on the grill and in the pan. Our Sirloin Steaks from Fitmeat are particularly juicy and tender, with a fine flavour of their own. An affordable steak classic that you can find on every menu.

1 Pkg. with 3-4 Pcs.
Order within 2 days one hour 33 minutes and you will likely receive your delivery on Tuesday, 27.02.2024.
Buying meat is a matter of trust. If you have any questions about the product, please don't hesitate to contact me by phone. I look forward to meeting you, your meat sommelier Florian.
Product number: FM101015

Meat knowledge

Perfect for steak lovers and beginners alike. Steak cut rump is fabulously aromatic, tender and should not be missing in any restaurant.

The steaks have short fibres and a tender meat texture. As the name suggests, they are cut from the beef rump. Thanks to these rather short fibres, they are tender and also have a low fat content. For this reason, they are also quite popular with athletes and in healthy cuisine.

Preparing Steak cut rump properly

The rump is one of the most sought-after cuts of the calf. This is because the meat is generally quite short-fibred, extremely lean and wonderfully tender. Because of the lack of fat, short roasting is just right here. But first, of course, the quality of the meat is crucial.

Steaks from Fitmeat

We use wonderful breeds of cattle from small Austrian farmers for our Sirloin Steaks. Our classic cattle breeds include Black Angus & Red Angus cattle as well as Pinzgauer Grauvieh and Simmentaler Fleckvieh.

On idyllic small farms with wonderfully spacious pastures, our cattle can lead a really fine life. Grazing on meadows, listening to the rustling of the leaves or going for a little walk - everything is open to them.

Steak cut rump in the pan or on the grill?

As already mentioned, this is quite a lean meat - so the cooking time should be adjusted accordingly. Due to the texture of the meat, Sirloin Steak is more suitable for short frying over high heat. It doesn't matter whether this is done on the grill or in a stainless steel pan.

Sear the Sirloin Steaks hot, for medium about 3 minutes per side - this is how the wonderful roasted aromas develop. The steaks should then be cooked in the indirect area of the grill until done. Alternatively, you can remove the steaks from the pan and let them rest on a cutting board.

Medium rare at approx. 53 °C core temperature

We recommend a rump steak of 300 g per person.

Cows image

Quality is our highest concern, and in the case of beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimal feeding, free of concentrated feed. However, this alone is not enough to meet our requirements.

Because we don't do things by halves when it comes to the quality of our meat products! That is why 100% of our animals come from Austria. The farms are located in the Waldviertel in Lower Austria, in Salzburg and in neighbouring Upper Austria. In addition, at Fitmeat we only process the finest meat from heifers and steers.

The meat has a wonderful marbling and taste. Our classic cattle breeds include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.

Our cattle are 4x AT certified. This means that birth, rearing, butchering and refinement take place 100% in Austria. The value chain therefore remains entirely in Austria.

We distance ourselves from long animal transports and select our partners very carefully. Therefore, we rely on animals that are kept in a species-appropriate manner, born and raised by small farmers, and on butchers who know both the farmer and the animal personally.

Our butchers let the cuts mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose water during roasting and can be enjoyed with a clear conscience.

Item number FM101015
Breed Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...
Born in Austria
Raised in Austria
Slaughtered in Austria
Cut in Austria
Feeding Fresh grass on pasture, brewer's grains, possibly maize or cereals
Meat maturation 2-3 weeks wet ripening
Shelf life at 0-4°C 10-14 days
Shelf life at -18°C 180 days
Hygiene advice Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption.
Storage advice (Fresh) Store refrigerated at 0 °C to +4 °C.
Storage advice (deep-frozen) *** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting.

Steak cut rump


ca. 1 kg (42.9 € / kg)
1 Pkg. with 3-4 Pcs.