Rump Steak
$21.50 – $86.00
Our Rump steaks are all 100% Australian grass fed beef. Rump steak is a lean cut of beef hindquarter. With a perfect combination of flavour and tenderness, Rump is our best seller in the steak range. A larger slice will weigh approximately 500g, if cut in half this could feed to adults. This cut comes from the backside of the cow, which is an area that works quite hard. Therefore this cut won’t be as tender as a porterhouse, however it will more than make up with its depth in flavour.
How To Cook
[toggle title_open=”Close Me” title_closed=”Open Me” hide=”yes” border=”yes” style=”default” excerpt_length=”0″ read_more_text=”Read More” read_less_text=”Read Less” include_excerpt_html=”no”]For the best result you want to preheat your skillet or pan over high heat for a few minutes. While your pan is heating up season your steak with salt and pepper.
Once the pan is hot you then want to add your oil or butter, sear your steak for 3 minutes either side only flipping once. Or until cooked to your liking.
Make sure to always rest your steak before eating. This will help the natural meat juices to redistribute through the muscle, helping it relax the meat fibres giving you a juicier, more flavoursome piece of meat. Otherwise, the juices will run out leaving your meat slightly dry.
Time Guide
Rare –
2 minutes each side, rest for 2 minutes
internal temperature of 60°
Medium Rare –
2.5 minutes each side, rest for 4 minutes
internal temperature of 60° – 65°
Medium –
3 minutes each side, rest for 4 minutes
internal temperature of 65° – 70°
Medium Well –
3.5 minutes each side, rest for 5 minutes
internal temperature of 70°
Well Done –
5-6 minutes each side, rest for 6 minutes
internal temperature of 75°[/toggle]
DELIVERY INFORMATION Delivery Information
We offer Free Delivery on all orders over $75 or a $10 delivery fee to select locations throughout the Geelong Area.
Suburbs we deliver to
- Lara
- Lovely Banks
- Batesford
- Bannockburn
- Corio
- Norlane
- North Geelong
- Manifold Heights
- Herne Hill
- Hamlyn Heights
- Fyansford
- Bell Post Hill
- Bell Park
For more information head to our deliveries page.
Description
Our Rump steaks are all 100% Australian grass fed beef. Rump steak is a lean cut of beef hindquarter. With a perfect combination of flavour and tenderness, Rump is our best seller in the steak range. A larger slice will weigh approximately 500g, if cut in half this could feed to adults. This cut comes from the backside of the cow, which is an area that works quite hard. Therefore this cut won’t be as tender as a porterhouse, however it will more than make up with its depth in flavour.
How To Cook
[toggle title_open=”Close Me” title_closed=”Open Me” hide=”yes” border=”yes” style=”default” excerpt_length=”0″ read_more_text=”Read More” read_less_text=”Read Less” include_excerpt_html=”no”]For the best result you want to preheat your skillet or pan over high heat for a few minutes. While your pan is heating up season your steak with salt and pepper.
Once the pan is hot you then want to add your oil or butter, sear your steak for 3 minutes either side only flipping once. Or until cooked to your liking.
Make sure to always rest your steak before eating. This will help the natural meat juices to redistribute through the muscle, helping it relax the meat fibres giving you a juicier, more flavoursome piece of meat. Otherwise, the juices will run out leaving your meat slightly dry.
Time Guide
Rare –
2 minutes each side, rest for 2 minutes
internal temperature of 60°
Medium Rare –
2.5 minutes each side, rest for 4 minutes
internal temperature of 60° – 65°
Medium –
3 minutes each side, rest for 4 minutes
internal temperature of 65° – 70°
Medium Well –
3.5 minutes each side, rest for 5 minutes
internal temperature of 70°
Well Done –
5-6 minutes each side, rest for 6 minutes
internal temperature of 75°[/toggle]
