Roast beef is a true steak classic! The lean version, the ribeye, which has a pronounced core of fat, impresses with its buttery-soft texture! But where exactly on the cow are the different roast beef cuts located?
Roast beef, also called rind roast, is particularly juicy! This juiciness comes from the outer layer of fat on the top of the cut.
The roast beef – from rump steak, fore rib and flat roast beef.
Depending on where on the beef's back the roast beef is taken, it's referred to as a different cut. Roast beef cut from the front of the back is called the ribeye or prime rib, while steak from the rear of the back is called the flat rib. The famous rump steak, by the way, is cut from the rear, tapered part of the roast beef.
Kreutzers TKF – Frozen fresh for the best quality!
For some of our products, you'll find "TKF" after the name. This means that you can choose the frozen version when ordering your product (please don't be confused by the best-before date upon delivery; this only applies to chilled goods).
For the sake of sustainability, and to ensure nothing goes to waste, we flash-freeze all items that we cannot sell fresh in time. This is done well before the best-before date at a storage temperature below 2°C, thus preserving the high quality of the product.
"Frozen fresh" does not mean that you get lower quality, but simply that you receive this product frozen.
NOTE: We recommend thawing gently in the refrigerator. For optimal enjoyment, simply place your frozen food in the refrigerator for 24 hours before preparation.
Feeling hungry? See for yourself and have your roast beef from NZL cattle conveniently delivered to your home!
