Grass-Fed Beef Rump Steak (300g)

This steak is from either Australia or New Zealand. There is no difference in quality or package size. Please note that we are unable to accept requests for a specific farm. Thank you for your understanding.

300g (10.5oz.) of grass-fed beef rump steak. The rump, particularly the outside round meat, is known to be firm in texture and contains plenty of red meat with a lovely fat cap on the edge. It's a less common cut but very underrated. Only rock salt and freshly ground pepper are needed for this beefy and delicious steak. We highly recommend searing the fat cap first to let it render before grilling the rest of the steak. Once cooked and rested, slice it thinly against the grain for the best eating experience.

✔ Free-range and open pasture-raised.

✔ Humanely raised and treated with respect by family-owned farms.

✔ No antibiotics or growth hormones - ever!

✔ No chemical pesticides on pasture land. 

✔ GMO-free.

Contents

Shipping & Handling

Details

The grass-fed beef that we use comes from either New Zealand or Australia. We only source meat from farms that never treat their cattle with growth hormones or antibiotics. No GMOs or chemicals are used on the pastures where the cows graze. If you are looking for clean grass-fed and grass-finished beef with a high red meat to fat ratio this is your best choice. See more information and actual images of the farms below.

At A Glance

Beef Rump Recipe Instructions

Defrost the steak in the package in the fridge or under running water. Open the package before cooking to let it breathe until it reaches around room temperature. Pat dry with a paper towel to remove any excess moisture.

When you prepare steaks, sea salt and freshly ground pepper is all you need. Mix and rub well. Also rub in some extra virgin olive oil. Do not remove the fat cap as it plays an important role during cooking and makes the steak juicier.

Now, preheat your fry pan to maximum heat. Lower the heat to low or medium, add a bit of extra olive oil and immediately place the steak fat side down in the fry-pan to sear the whole fat side first. You should hear it sizzle, if not - the pan wasn't hot enough. When using a grill, make sure to not cook the steak under direct flame.

By using reverse sear technique, make sure to turn the steak on all sides several times over low heat. Use tongues to set the meat upright and cook the sides as well. This steak does not need to be baked!

Use a meat thermometer and when the core temperatures reaches 50-55 degrees, remove the steak from the heat and let it rest on a cutting board.

Your steak will continue cooking even after removing it from the heat. Let it rest for about 5 minutes.

Slice with a large, sharp knife. Thin slices are recommended for rump steaks.

Check this one out. Cooked to perfectness. For the best taste experience, we recommend cooking steaks to medium-rare. 

Enjoy high quality and safe grass-fed beef with the whole family.