Beef Rump Steak

South African A-Grade Beef Rump

Fresh | Imported chilled | Never previously frozen | Robust beef character and satisfying texture

• Quality South African A-Grade beef
• Imported chilled and never previously frozen
• Leaner than ribeye, with a firm yet tender texture
• Available as individual steaks, large sharing steaks or whole rump
• Best for grilling, braaiing, pan-searing or roasting
• Suitable for home freezing

Beef rump offers a satisfying balance of tenderness, robust beef character and value. Its defined grain and firmer texture make it an excellent choice for the braai, grill or pan, while the whole rump creates a versatile roasting joint.

More Info

Rump is cut from the hindquarter, an area that works harder than the loin. It is therefore naturally firmer than fillet or ribeye but rewards correct preparation with a rich, beefy result.

The cut is relatively lean, apart from the natural outer layer of fat which adds exceptional moisture and richness.

Available Cut Size:

• Approximately 300g individual rump steak
• Approximately 650–700g large or sharing steak
• Approximately 1.5kg whole rump

Refer to the product selector for the available size and price.

Cooking Advice

• Advance Prep: Remove the steak from the refrigerator approximately 20–30 minutes before cooking. Pat dry, season and sear over high heat.
• Grilling: Cook over hot coals to develop a caramelised exterior, then move thicker steaks to gentler heat until they reach your preferred level of doneness.
• Roasting: Season a whole rump and roast until it reaches the desired internal temperature. Rest well before carving.
• Resting: Rest individual steaks for approximately 5–10 minutes and larger cuts for longer before serving. A general rule of thumb is to rest for the same length you have cooked the meat.
• Slicing: Rump has a defined grain. For the most tender result, rest the meat and slice it thinly against the grain.