If you like your steak flavour-forward, go rump. Cut from the hindquarter, it sears to a savoury crust in a hot pan or on the BBQ, then relaxes into juicy, satisfying slices after a proper rest. Leaner than ribeye but still generous on beefy character, rump is a brilliant everyday steak—great on its own with salt and pepper, or lifted with a quick marinade or chimichurri. Slice across the grain for the most tender bite.

Why you’ll love it

• Full beef flavour with a classic steakhouse bite

• Versatile: pan-sear, BBQ or grill

• Great value without skimping on character

• Butcher-cut for consistent thickness and even cooking

Cut details

• From the rump (hindquarter)

• Supplied boneless

• Thickness and weight can vary by batch

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp, pat dry. Season generously with salt & pepper.

2. Pan/Grill/BBQ: High heat; sear 2–3 mins per side for medium-rare (adjust to thickness).

3. Optional: butter baste with garlic & thyme for the final minute.

4. Target centre temps: Rare ~50°C, Med-rare ~55°C, Medium 60–63°C, Med-well 68–70°C.

5. Rest 5–7 mins; slice across the grain.

Serving ideas

• Peppercorn sauce with fries and watercress

• Chimichurri and roasted vegetables

• Garlic butter with sautéed mushrooms

• Steak sandwich with rocket, parmesan and aioli

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

Is rump tender?
It has a firmer bite than sirloin or ribeye, but rests tender and eats beautifully when sliced across the grain.

Good for BBQ?
Yes—rump loves high heat and quick cooking.

Do I need a marinade?
Not necessary. Salt, pepper and a hot pan do the trick. A brief marinade adds another layer if you fancy.

How should I slice it?
Always across the grain for the softest chew.