Treat yourself to expert meat tips, delicious recipes, and exclusive offers straight to your inbox.
Grass Fed Beef Rump Steak
Regular price$11.65
Unit price
/per
While a rump steak does well under the heat of a BBQ, we recommend searing it under high heat and then braising it in a hot pan with a savoury stock
Grass Fed Beef Rump Steak
Regular price$11.65
Unit price
/per
Per steak | 300g
DESCRIPTION
Packed with flavour, our grass-fed rump steak is a supremely versatile cut of meat. These thick steaks can be enjoyed as is, or diced into strips and cubes to suit any beef recipe. Each steak is approximately 300g. This is a fresh product and should be consumed within 2-3 days.
While a rump steak does well under the heat of a BBQ, we recommend searing it under high heat and then braising it in a hot pan with a savoury stock
Buy delicious Grass Fed Beef Rump Steak online
The rump steak is a vastly underappreciated cut. Perhaps it’s the name, or the lack of marbling. Rest assured that this grass-fed premium beef steak is a succulent, flavour-filled crowd-pleaser.
Rump steaks are cut, as the name suggests, from the hindquarter of the animal, just above the hip bone. The dense yet tender meat is often cubed or cut into thin strips to be used in various beef recipes. We love it as a steak, and we know you will too.
Although our free-range grass-fed rump steaks have more fat marbling in them than most rump steaks do, the cut isn’t known for it. The rump is made up of working muscles, so its steaks tend to be dense and relatively fatless.
Thick, juicy and fresh, our grass-fed rump steaks make for an excellent weeknight treat.
What's so great about Grass Fed Beef Rump Steak
Beef rump steaks are much more affordable than most other cuts, making them a great cut to practice new cooking techniques on. In fact, the relatively fatless meat responds extremely well to complex recipes (at least more complex than a pan fry with salt and pepper).
The meat absorbs rich flavours beautifully, and so liquid-intensive techniques work best.
Braising it in rich vegetable stock in a cast-iron dutch oven is one of our favourite ways to prepare rump steaks. Letting rump steaks render down in a slow cooker packed with earthen root vegetables will leave you with a divine stew. As for the broth itself, you don’t just have to stick to good quality stock. Beer and wine work just fine, too.
If you’d like to keep things simple, you can always stick to frying your lean beef rump steak in a heavy-based frying pan with some garlic and rosemary.
Versatile steak cut: rump steaks play well with practically any beef recipe, and give you a chance to practice your butchery by dicing and slicing your steak to suit.
Sustainably sourced: our grass-fed rump steaks are sourced from free-range ethical farms in Victoria and New South Wales.
Bright red meat: we butcher, prep and deliver our grass-fed rump steaks quickly and with minimal intervention, guaranteeing they reach you while fresh and bright.
Frequently asked questions
Yes. ‘Rump’ and ‘Round’ are simply regional terms for the same section of the cow. In Europe and Australia, we prefer the term ‘rump’, while the Americans use the term ‘round’. They are an excellent cut of meat that can be cooked any way you like for blue to medium rare or well done. You can cook a rump steak in butter, oil, roast it or have it grilled.
It just so happens that a customer of ours has a great marinade for our grass-fed rump steaks.
Marinate your beef rump steaks for at least an hour in:
1 tbsp 50/50 ginger-garlic paste
1 pinch of chicken bouillon powder
1 pinch of coriander powder
1 pinch of cumin powder
1 pinch pepper
Dash of soy sauce
Try it out and let us know what you think.
You've got good taste.
CHECK OUT THESE RELATED PRODUCTS.
Discover the best in butchery
Treat yourself to expert meat tips, delicious recipes, and exclusive offers straight to your inbox.
