An absolute favorite on the barbecue or braai, with exceptional flavor and tenderness.
At the Butcher Block we present the finest rump cuts, characterized by their firm texture and defined grain. Precision slicing ensures each steak boasts an ideal thickness, maximizing tenderness and flavor when cooked. Each steak is carefully portioned to showcase the perfect balance of lean muscle and intramuscular fat, promising a robust beefy taste with every bite.
Portioned to 300g individual steaks or 650-700g large steaks or a 1.5kg whole rump.
Cooking & Preparation Tips for Beef Rump:
Beef rump is a versatile and flavorful cut, appreciated for its hearty texture and rich taste. Whether grilled, roasted, or braised, it offers a satisfying meal that can be tailored to a variety of culinary styles.
- Grilling: Rump steaks are excellent for grilling. Marinating can enhance tenderness and flavor. Grill over high heat for a good sear, then finish over medium heat to the desired doneness.
- Roasting: Rump roasts are ideal for oven roasting. Season with herbs, garlic, and olive oil, and cook at a moderate temperature until reaching the desired internal temperature. Rest before slicing.
- Braising: Braising is perfect for tougher sections of the rump. Slow cook in liquid (broth, wine, or beer) until the meat is tender and flavorful.
- Stir-Frying: Thinly sliced rump steak can be used in stir-fries. Quickly cook over high heat to maintain tenderness.
- Seasoning: The rump benefits from bold seasoning. Salt, pepper, garlic, rosemary, and thyme are common choices. Marinades and rubs can enhance the meat's flavor and tenderness.
All our prime cuts are KARAN BEEF, a leading producer of quality beef in Africa. Established in 1974 in South Africa, the KARAN BEEF Group is world-renowned for its premium quality beef.