Sutcha

Sutcha Irish Grass Fed Rump Steak

1 piece of hip steak from Irish pasture-raised cattle.

The Irish hip steak comes from the back of the animal. The meat is lean due to the year-round grass-fed diet on lush pastures. The outstanding quality offers tender meat from animals that are younger than 30 months. 

Preparation:

We recommend taking the steaks out of the refrigerator at least one hour before preparation and unpacking them. This will bring the meat to room temperature, which ensures that the muscle fibers do not contract too much when cooked in a pan or on the grill and the liquid is better retained in the meat.

It is also important to let the meat rest for a few minutes after cooking so that the liquid can distribute itself well in the meat again and the meat juice does not escape and the steak remains juicy.

Recommended degree of doneness:  Medium (54-56°C core temperature)

Origin: Ireland

Breed/Category: Shorthorn, Angus and Hereford crosses, oxen and heifers

Husbandry: Free range

Feeding: Grass Fed -> extensive pasture feeding

Maturation: vacuum-matured, at least 30 days 

Origin:

Irish meat - There are five main reasons why Irish grass-fed beef is a first-class natural product:

• The people

Cattle have been important in Ireland for thousands of years, and in the past a person's wealth was measured by the number of cattle they owned. The Irish word for road - „bóthar“ - literally means cow path, wide enough for two cattle to pass each other. A „boreen“ or small path was only wide enough for one animal.

• The nature

Ireland's temperate climate benefits from the gentle influence of the Gulf Stream, which brings warming water from the Gulf of Mexico to northern Europe. The abundant rainfall is the most obvious evidence of this and makes green pastures a major part of Irish agriculture.

• The tradition

While climate and geology are important, history and culture also have their place. Cattle have been part of the Irish landscape for over five thousand years and their presence has shaped the political, social and cultural fabric of the country. Traditionally, cows were the currency and the ownership of cattle was a measure of status.

• The animals

Agriculture was based on high-quality pasture and breeds such as Shorthorn, Hereford and Angus. Irish breeders quickly excelled with these new breeds and exported large quantities of them back to their home countries. With this new productivity, Ireland became a major exporter of beef. This role has continued to this day. Today, Ireland is a center of excellence for many breeds and an important source of genetic improvement for farmers around the world. Ireland now exports about 90% of its beef production and is the largest net beef exporter in the northern hemisphere. Ireland has a population of about 4.5 million people and is estimated to produce enough beef to feed 28 million people annually.

• The grass:

The cattle benefit from the longest grass growing season in Europe and continuously graze on fresh grass and clover. At the time of slaughter, almost 90% of their diet consists of grass - by far the highest percentage of any cattle in Europe. Scientific studies show that grass is a more natural diet for cattle than grain. Grass-fed beef has a more even fat distribution - called marbling - which makes the enjoyment a more pleasant sensory experience. Grass-fed beef also contains higher levels of vitamin A and beta-carotene, which gives Irish beef a rich burgundy color. In addition, a higher ratio of omega-3 fatty acids and CLAs have been linked to health benefits for humans by a growing number of scientific studies, such as lowering cholesterol and reducing the risk of cancer. Nowhere is the saying "You are what you eat" truer - the consumer who eats grass-fed beef has a clear health advantage.

About the brand:

Sutcha promises that our team of experts will always passionately select the best meat you could wish for. Not only in our own country, but all over the world we search for the best meat products and producers that we are completely convinced of. Our experienced butchers then cut each portion by hand. Our Sutcha steaks are then delivered to your home chilled - just for you. All these are reasons why you can enjoy the best meat with Sutcha.

Packaging:

Vacuum-packed / cardboard

Kitchen hygiene:

Kitchen hygiene is important: Keep the cold chain, store separately from other products, work cleanly, heat thoroughly before consumption!

Storage conditions:

Store refrigerated at 0-4°C

Processor:

VELKÁ PECKA s.r.o.

Sokolovská 100/94, Karlín

Praha 18600, Czech Republic