Rost Biff

Description: The Rost Biff is derived from the D-Rump by removing the Rump Cap and denuding external fat. The Rost Biff is made up of 3 major muscles, including the Rump Eye, Rump Centre and Rump Flap (located on the bottom).

HAM: 2110

Usage:
Steaks, Roast, thin slice stir fry strips, braised.

Price Point:
Low price point (almost a 1/3 of the cost of Striploin)

Yield: Extremely high.

Perparation:

1. Remove Rump Flap from bottom of the Rost Biff (use the Rump Flap for braising)
2. Remove any external silverskin or fat
   
3. Separate the Rump Eye and Rump Centre by cutting along the natural seam (cut 1) the natural seam is easily recognised by the white fat line.
   
4. Portion the Rump Eye into steak medallions.
   
5. The Rump Centre can be either portioned into steaks or roasted.
   
6. Alternatively, the Rump centre can be cut into half (cut 2) and portioned into medallions with a similar portion size to Rump Eye medallions.

Rangers Valley Recommendation:

The Rost Biff is a high yielding cut and performs best when broken into individual muscles. Be creative with the merchandising name.

Get Quote For Rost Biff

Menu Suggestions:

The Rump Eye and Rump Centre make great medallions for you BBQ grill or buffet steak and can be merchandised as Beef Medallions or Filet of Sirloin.

The Rump Centre can also make a great roast for your buffet or your banquetingmenu.

The Rump Flap can be used for braising and used as an entre cut into strips for stir fries or fajitas.