Beef rump steaks with a sachet of peppercorn sauce
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 124 kcal | 6% |
| Fat | 4.9 g | 7% |
| of which saturates | 2.9 g | 15% |
| Carbohydrate | 1.9 g | 1% |
| of which sugars | 0.71 g | 1% |
| Fibre | 0.10 g | — |
| Protein | 18.1 g | 36% |
| Salt | 0.45 g | 7% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
British Beef (71%), Peppercorn Sauce (29%)(Water, Single Cream (Milk), Brandy, Onions, Beef Stock (Water, Beef Bones, Tomato Purée, Onions, Carrots) Unsalted Butter (Milk) Cornflour Rapeseed Oil Green Peppercorns Salt Sugar Balsamic Vinegar Vinegar Ground Spices (Black Pepper, Turmeric, Allspice) Roasted Garlic Purée Mustard Husk
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Beef rump steak”: 28.9 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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