Rump steaks boast much more flavour than slightly more tender alternatives like sirloin or fillet.
This steak boasts all the deep flavour you'd expect from outdoor reared grass fed beef. And better still, because it's grass fed, it's naturally leaner than corn-fed beef, so it's a healthier option.
Typically dense, sweet and rich to taste, rump steaks are a real treat.
This is a lean and versatile cut, with little or no external fat. What's more, it's been matured for 28 days to give the meat real flavour and tenderness.
Perfect pan-fried or grilled, but take care not to overcook rump steak, as they're best served medium to medium rare.
Delivered vacuum packed.
This is a large cut of meat, enough for 20 – 30 steaks.
One of the things you’ll notice when you cook grass fed meat is the yellowish colour of the fat.
That's because a diet of grass produces higher levels of carotenoids. Generally, the more carotenoids the more nutrients it contains.
So, the yellow fat (as with grass fed butter) is a sign of high nutrient density.
More carotenoids = more antioxidants, more nutrients and more flavour.
Chill, trim and slice it.
Always cut steaks against the grain.
You'll be left with some trimmings which are perfect for mince or stewing steak.
Search Youtube for “slicing rump steaks” for short videos that show you how it's done.
Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.
Whole 3-4 months
Sliced 2-3 months