Gippsland pasture raised beef rump steak
Grass fed rump cap steak. This is premium beef raised by free-range farming collectives in Gippsland. These include O'Connor Beef and the Murray Grey Society.
Order as 240g-260g steaks, or in larger pieces for roasting.
This is a fresh product, best cooked within 2-3 days.
Discover more of our grass-fed beef cuts, here. We have excellent techniques for cooking beef in our archive. Expand your skillset with our recipe for making smoked chilli con carne, cheeseburgers and a technique for cooking your steak to your liking.
What is the rump cap?
The rump is a boneless piece of meat from the hindquarter of the animal. It is a flavoursome cut of the beast with a sweet taste and buttery texture. Rump cap has a layer of fat which lies across the top of the meat, keeping it moist. This means it is ideal for your weekend roast.
What is rump steak?
Rump cap can be cut into individual rump steaks. They will have a delicious rich flavour and are relatively lean. The rump fillet as a whole is made from cuts which vary in tenderness. Some cuts within the rump do require some tenderisation through the use of marinades or using a mallet to break down the cuts.
How to cook rump steak?
There are many different cooking techniques when it comes to preparing rump steak. Rump can be sauteed, pan-fried or grilled. Whole rump cap steaks are wonderful to share with a group of mates. We love barbecuing it as a whole piece, cooking it to medium rare then carving into small pieces to serve with our house made mustard. For tips on how to cook steak perfectly, take a look at our recipe technique here.
How to cook rump steak in the oven?
To cook a rump roast in the oven, season the whole rump cap with oil. Then roast in a pre-heated 190C oven for 40 to 60 minutes. As with all meat, this will benefit from resting. We recommend resting meat for up to half of the cooking time.