The animal's croup is made up of the horse flesh rump. It's a delicate cut of beef. ** Buying Tips Count 150 g of rump steak per person for a slice and 200 g for a pavé or a roast. ** Conservation tips When sold in UVC (consumer sales unit), the rump steak can be stored in the coldest section of the refrigerator for around 3 days, well wrapped in its original packaging or according to the DLC (shelf life date) on the package when sold in UVC (consumer sales unit). It will keep for 2 days in the refrigerator and 2 months in the freezer if cut into cubes. As with all minced meats, it must be consumed during the day while chopped. ** Cooking Tips Horse meat rump is very lean, making it great for kebabs, steaks, and roasts. It is when it is pan-fried or grilled that it is at its finest. Steaks that have been pan-cooked must constantly be in touch with a very hot fatty material. To keep as much fluid within the meat as possible, it's critical to grip the surface that permits the juices to caramelize. When eaten rare, the horse meat rump intensifies all of its tastes tenfold; the cooking time is determined by the thickness of the pieces and the diners' preferences. Count the number of paving stones you'll need. Cooking time varies from 2 to 6 minutes per side, and 1 to 3 minutes for a steak. Also, don't cook it straight from the fridge; let it get to room temperature first to avoid a thermal shock while cooking, which can cause muscle fibers to contract and the meat to stiffen. Resting the meat briefly under a layer of aluminum foil will also help it to relax, allowing the heat to circulate evenly and resulting in even more soft meat. A rump steak, cooked properly, is enough to please gourmets' taste buds. Nothing surpasses herbs and spices for refinement, especially tarragon, basil, rosemary, thyme, oregano, chervil, parsley, mustard, freshly ground pepper, and garlic. Consider a knob of fresh butter scented with chopped herbs melting over its charred skin. Rump steak prepared from young horse meat (up to 24 months) and brass are also available from horse butchers (animal under 9 put up under the mother). This one, which is clearer and more tender, is cooked delicately like veal and eaten pink.