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.
On this cut you'll get enough for 6-8 good sized 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.
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.
With fridge set at 1-4 °C
Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.
Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.
Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.
Let the air circulate
All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs
Sliced 2-3 months
Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.
Once frozen your biggest problem is air
Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.
The slower you thaw your meat the less juice is lost. Defrost it in the fridge.