Buy roast beef & rump steak online

Roast Beef for Steaks, the Grill, and the Oven

Roast beef is one of the classic cuts from the beef loin. This cut combines a relatively uniform meat texture with a characteristic fat rim and can be prepared either as a whole roast or portioned into steaks.

At Kreutzers, you can choose roast beef in a variety of weights, origins, and marbling levels. The selection ranges from classic varieties to more heavily marbled Wagyu roast beef.

This makes the cut suitable for a wide variety of dishes: from a quickly seared rump steak to grilled roast beef, to a slow-cooked roast and thinly sliced cold roast beef.

Roast beef or rump steak—what’s the difference?

The terms are often used interchangeably, but they do not refer to exactly the same thing.

Roast beef is the larger, single piece from the rear of the beef back. When this cut is sliced across the grain into individual steaks, the result is rump steaks or roast beef steaks.

Whole Roast Beef	Rump steak
Larger, single piece from the back	a single slice from the roast beef
ideal for multiple servings	Portioned directly as a steak
Oven, indirect grilling, slow cooking	Skillet or grill
Carve after cooking	Serve immediately

So if you want to buy rump steak, you’re basically looking for a pre-portioned steak cut from the roast beef. The whole cut, on the other hand, offers more flexibility because you can cut your own steaks or prepare it as a roast.

You can find more steak cuts in the Steaks category.

What makes roast beef unique?

A characteristic feature of roast beef is the fat rim on one side of the cut. This clearly distinguishes it from the particularly lean filet, for example.

The degree of marbling in the meat itself depends, among other things, on the breed of cattle, its origin, and the specific animal. That’s why a classic Simmental roast beef can have a significantly different fat content than heavily marbled Wagyu.

Don’t remove the fat edge too quickly

Before pan-frying or grilling, you can leave the outer fat rim on the meat. It releases additional fat when heated and defines the character of the cut.

For individual rump steaks, it may be helpful to make small cuts in the fat edge or tendons in a few places. This helps prevent the steak from puffing up too much over high heat. Be sure to cut only the edge and not deep into the muscle meat.

Which roast beef is right for you?

At Kreutzers, you’ll find roast beef from various origins and different cattle breeds. This allows you to compare the same cut in different variations.

Variation	Good for
Simmental roast beef	Classic roast beef cut
Argentine roast beef	South American beef
US roast beef	Fans of American steak cuts
Irish roast beef	Comparison of European origins
Charolais roast beef	French cattle breed
Wagyu roast beef	particularly heavy marbling
Roast beef in one piece	Roast or individual steaks
Roast beef slices	already pre-portioned

Marbling and weight can vary even within the same origin. Therefore, the specifications for the specific product are always decisive.

If you’re looking for Japanese beef with particularly rich marbling, you might want to check out Miyazaki Wagyu.

You’ll find a wider selection of different cuts under “Beef.”

Roast beef, entrecôte, or filet?

All three cuts come from the back of the cow, but differ significantly in texture and fat distribution.

Cut	Typical Characteristics
Roast beef / Rump steak	firmer texture, distinctive rim of fat
Entrecôte / Rib Eye	More pronounced fat structures and marbling
Beef tenderloin	particularly fine-grained, tender, and comparatively lean

If you’re looking for a classic steak cut with a fat rim, roast beef or rump steak is a good choice.

For more marbling, compare entrecôte and ribeye. If tenderness is your top priority, you’ll find suitable alternatives among beef tenderloin cuts.

How to Cook Roast Beef Properly

The preparation depends mainly on whether you’re working with a single rump steak or a larger piece of roast beef.

Rump steak in a pan or on the grill

For a single steak, follow these steps:

1. Pat the meat dry.
2. Preheat the skillet or grill to a high temperature.
3. Sear or grill the steak on both sides over high heat.
4. For thicker steaks, continue cooking over moderate heat.
5. Check the desired level of doneness with a meat thermometer.
6. Let it rest briefly before slicing.

A general cooking time isn’t very helpful, because the thickness and weight of the steak are crucial.

Whole Roast Beef in the Oven

A larger cut works well for indirect grilling or oven cooking. To do this, first sear the roast beef on all sides, then finish cooking it slowly at a lower temperature.

A meat thermometer is especially helpful here. This allows you to base your cooking on the actual internal temperature rather than assuming a fixed cooking time for each weight.

After cooking, the roast beef can be sliced. Cold roast beef is also popular—for example, thinly sliced for sandwiches, salads, or as a classic cold meat side dish.

Dry-Aged Roast Beef and Aging

Like other cuts of beef, roast beef must be aged before consumption. In the retail sector, wet aging and dry aging play a particularly important role.

With wet aging, the meat is aged while vacuum-sealed. With dry aging, on the other hand, the meat ages in the open air under controlled conditions and loses moisture in the process. This can result in a more pronounced aged flavor.

At Kreutzers, you’ll also find appropriately labeled dry-aged products, depending on availability. You should always check the product details for each roast beef to determine the specific aging method.

Origin, Quality, and Freezing Method at Kreutzers

At Kreutzers, roast beef is not selected based solely on weight and cut. The producer, origin, and conditions throughout the value chain are also integral to our understanding of quality.

Kreutzers works with personally selected breeders and producers and inspects the goods at multiple stages—at the producer’s facility, upon delivery in Germany, during on-site inspections, and before shipment. For more information, see Quality Criteria and Animal Welfare.

Individual roast beef products may also be offered as “TKF” (frozen-fresh). In this process, surplus cuts are flash-frozen before reaching the best-by date so that as much of the slaughtered animal as possible can be utilized.

You can tell whether your roast beef is fresh or “TKF” simply by checking the product label. For more information, see “Frozen-Fresh.”

For shelf life and storage, always refer to the information on the specific product and its packaging.

Order Roast Beef Online

Whether it’s a single rump steak, a whole roast beef, classic Simmental beef, or heavily marbled Wagyu: At Kreutzers, you can order roast beef online and select it by weight, origin, and desired meat characteristics.

For a classic steak dish, salt, pepper, and a few sides are often all you need. You’ll find matching seasonings under “Spices.”

This way, whether it’s a quick rump steak from the pan or a larger roast beef for several people, you can choose exactly the cut that suits your dish.