Australian Black Angus Rump 230g

Australian Grass Fed Black Angus Rump from The Meat Guy Hong Kong
- Can be cut to size for a steak, minced, cubed, cut into strips or kept whole. (Final weight may vary slightly)
- Price: $24.00/100g
- Each piece comes individually vacuum packed and can be delivered chilled or frozen
- Our beef is flown in 2-3 times a week so you can be sure it is fresh 
- Contains no hormones or antibiotics

About 

Australian grass-fed rump comes from cattle that have been raised on lush pastures, primarily feeding on grass throughout their lives. This natural diet not only supports sustainable farming practices but also results in beef that is higher in Omega-3 fatty acids and beneficial nutrients, making it a healthier choice for consumers. Grass-fed cattle are typically free from antibiotics and hormones, ensuring a product that is both wholesome and environmentally friendly.

Rump steak is cut from the hindquarters of the animal and is known for its rich flavor and slightly firmer texture compared to other cuts. It’s an excellent option for those who appreciate a hearty meal without sacrificing quality.

Taste

One of the standout features of Australian grass-fed rump is its deep, beefy flavor. The grass diet contributes to a unique taste profile that is both rich and slightly sweet, often described as more intense than grain-fed beef. The marbling is typically less pronounced, which results in a firmer texture, but it also means that the meat can be more flavorful when cooked correctly.

Whether you enjoy it grilled, pan-seared, or slow-cooked, the taste of grass-fed rump is sure to impress. Pair it with robust marinades or simple seasonings to enhance its natural flavors, and you’ll have a dish that leaves a lasting impression on your palate.

Cooking 

Cooking Australian grass-fed rump is a rewarding experience, and with the right techniques, you can elevate this cut to new heights. Here are some tips to help you prepare a delicious meal:

1. Choose Your Cooking Method: Rump steak is versatile and can be cooked in various ways. Popular methods include grilling, pan-searing, and slow-cooking. For a quick meal, grilling or pan-searing is ideal, while slow-cooking allows for deeper flavors to develop.

2. Seasoning: Keep it simple! A sprinkle of salt and pepper can enhance the natural flavors of the meat. For added depth, consider marinating the steak in a mixture of olive oil, garlic, and herbs for a few hours before cooking.

3. Cooking Temperature: Aim for medium-rare to medium doneness to fully enjoy the tenderness of the rump. Use a meat thermometer to ensure the internal temperature reaches around 130°F to 145°F (54°C to 63°C).

4. Resting the Meat: After cooking, let the rump steak rest for about 5-10 minutes. This allows the juices to redistribute, resulting in a more succulent bite.

5. Slice Against the Grain: To maximize tenderness, always slice the meat against the grain. This technique breaks up the muscle fibers, making each bite easier to chew.