Full Beef Rump

Rump is a boneless four-muscled cut that is found between the sirloin and topside cuts.

This cut is a great all-rounder steak, it’s a little more firm than its counterparts but FULL of flavour. Great for roasting, frying or barbecuing.

If you want to impress your mates by barbecuing some giant steaks without spending a ton of cash - buy Rump!

This premium Rump Beef Steak is matured in our custom built maturation hall for a minimum of 21 days to optimise flavour - also available unaged.

The Prep

Get in the zone… preparing this steak is a primal ritual, tighten your loincloth and sharpen your teeth.

1. Using your meat knife, cut your Beef Rump steaks evenly 2-4cm thick.

2. Remove from fridge 30-60 minutes before cooking, to make sure they’re at room temperature.

3. Rub down with iDevour Tallow.

4. Coat in a generous amount of sea salt.

5. Avoid adding pepper until after the steak is cooked (if the pan is hot, the pepper will burn and taste acrid).

6. Preheat your oven to 150°C.

Cooking

1. Use a griddle or heavy based frying pan large enough to hold the meat.

2. Fire your Rump steak on the pan/griddle and sear for 3 minutes on each side (6 minutes total).

   ** Try NOT to touch your steak while it’s cooking! **

3. Using your tongs, transfer the meat to a baking tray.

4. Cook in your preheated oven (150°C) for 12 minutes.

5. Rest your Rump steak on a warm plate for 10 minutes.

6. Slice, serve and devour.