Rump Steak

Rump Steak — The Everyday Steak That Never Lets You Down

Rump is the working person's premium cut — full of flavour, honest in texture, and dependable on any cooking surface. It comes from the hindquarter, where the muscle has worked hard, which means it carries a depth of beefy taste that more tender cuts simply can't match. Ours comes from grass-fed cattle raised their entire lives on our family's Granite Belt farms, and that shows in the colour, the fat, and the flavour of the finished steak.

At 640g, this is a substantial cut — perfect for two to share or for the kind of appetite that means business. It suits medium-rare best, where the texture is yielding and the juices run properly. Don't overcook it: well-done rump loses what makes it great. Give it a hard sear and a proper rest.

From the Farm

• Grass-fed & finished on our family's Granite Belt farms
• No added hormones or antibiotics — ever
• Full-flavoured, well-exercised cut — better tasting than more "premium" options
• Excellent value — outstanding quality at an accessible price point

Cook It Right

Pan-Seared (recommended): Bring steak to room temperature 30 minutes before cooking. Pat dry — moisture is the enemy of a crust. Season generously with salt. Heat a cast-iron or heavy-based pan until smoking. Sear 3–4 minutes per side for medium-rare (internal temp 55–57°C). Rest on a warm plate, loosely tented, for at least 5 minutes. Slice against the grain.

BBQ (direct heat): Get the grill ripping hot. Sear on direct heat 3 minutes per side. Move to indirect heat for 3–4 minutes if needed for thickness. Rest before slicing.

Marinated & Grilled: Rump takes a marinade well. Combine olive oil, garlic, soy sauce, and a splash of Worcestershire. Marinate for 2–4 hours. Cook as above. Excellent for salads and sandwiches when sliced thinly against the grain.

Serves: 2 (generous) or 1 (very generous)
Storage: Refrigerate up to 3 days | Freeze up to 12 months