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.
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
From the rump (hindquarter)
Supplied boneless
Thickness and weight can vary by batch
Fresh, never previously frozen (unless stated on pack)
Bring to room temp, pat dry. Season generously with salt & pepper.
Pan/Grill/BBQ: High heat; sear 2–3 mins per side for medium-rare (adjust to thickness).
Optional: butter baste with garlic & thyme for the final minute.
Target centre temps: Rare ~50°C, Med-rare ~55°C, Medium 60–63°C, Med-well 68–70°C.
Rest 5–7 mins; slice across the grain.
Peppercorn sauce with fries and watercress
Chimichurri and roasted vegetables
Garlic butter with sautéed mushrooms
Steak sandwich with rocket, parmesan and aioli
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
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.
Couldn't load pickup availability
Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
