Horizon Farms
Premium Grain-Fed Beef MB5+ Rump Steak from Australia (300g)
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300g (10.5oz.) of premium grain-fed beef rump steak. Superbly marbled (MB5+) barley-fed free-range Black Angus beef from Australia. 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. However, this MB5+ steak is cut from only the highest marbled beef in the lot, making this a rare and premium treat. "Tenderstretched" - giving it a surprisingly tender texture that is rare for rump cuts. 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.
✔ Grass-Fed and Grain-Finished on a custom GMO-free barley feed for at least 150 days for superior marbling and flavor.
✔ Free-range and open pasture-raised all year round.
✔ Humanely raised and treated with respect.
✔ No antibiotics or growth hormones - ever!
✔ "Tenderstreched" method of processing increases the tenderness of the meat.
Contents
| Contents | 1 pack |
| Weight | 300g (10.5oz.) |
| Serves | Serves 1-2 |
Shipping & Handling
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (0°F) |
| Defrosting Time | In the fridge: approx. 12h In ice-water: approx. 1h |
| Cooking Method | Grill, frypan, skillet |
| Best By |
Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 3 days. |
Details
| Also known as | Top sirloin, picanha, rump cap, coulette, premium beef, outside round, leg, momo |
| Country of Origin | Australia |
| Ingredients | Beef |
| Cut from | Rump (Top Sirloin) |
| Category | Steak |
| Packaging | Vacuum packed |
PURE Black beef from Australia. Black Angus free-range Aussie cows are long fed for at least 150 days on a proprietary GMO-free barley feed for superior marbling and a buttery-rich flavor. They are then "tenderstretched" - a method of processing known to considerably increase the tenderness of the meat. Only cuts that have a Marbling Score of 5+ (MB5+, the highest score) are selected - guaranteeing a gourmet marbling you would find in five-star restaurants. Absolutely no use of subtherapeutic antibiotics or growth hormones. Ethical and luxurious at the same time. Taste the difference.
At A Glance
| Cattle Breed | Black Angus |
| Farm/Ranch | PURE Black (Australia) |
| Breeding | 100% free-range on open pastures. |
| Feeding | Grass-fed from birth then long fed for at least 150 days on a proprietary GMO-free barley grain feed. |
| Traceability | 100% fully traceable from farm to fork. |
| Growth-Hormones | Never |
| GMO-feed or use | Never |
| Antibiotics | Never |
| Importer | Horizon Farms, Inc. |
| Processing | Locally processed in Japan. |
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. For the best taste experience, we recommend cooking steaks to medium-rare. Enjoy a premium grain-fed beef rump steak with the whole family.