Meat · Cut · Short entry
Filet de rumsteck
The most tender part of the rumsteck, which some butchers remove separately. It is usually served as a pavé.
What it is
Interbev names three parts of the rumsteck: the aiguillette de rumsteck from the lower part, the boule de rumsteck from the middle, leaner and firmer and in need of longer ageing, and the filet de rumsteck, very tender, usually served as a pavé and removed separately by some butchers. The sources opened do not name the muscle of the filet de rumsteck.
How it connects
Cut
- part of Rumsteck (rump)
- related Cœur de rumsteck (eye of rump)
