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AU Grass-Fed Beef Rump Steak - 230~250g

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Collections: All Beef


What Is It?

  • The rump is a boneless five-muscled primal that sits between the sirloin and topside.
  • Rump steak is made up of four of these muscles with differing tenderness.
  • A great all-rounder steak, rump is a little firmer in texture and are perfect for a variety of cooking methods.

Best Way To Cook?

  • Pan-fry, BBQ, grill,  stir-fry
  • When pan frying, pat meat dry before cooking. When meat is wet it does not brown well. If you have used a marinade, drain and blot dry with a paper towel. If you have thinly sliced your rump for stir-fry, coat with flour or spice mixture to keep moisture in and protect the beef.
  • Try allowing space around your steaks in the pan as overcrowding can reduce the temperature causing the meat to stew.
  • Sear over a medium-high heat turning only once.
  • Allow the steak to rest before serving, roughly one minute per 100g to allow juices to settle and fibres to relax for the most tender result.

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