Chilled Angus Beef Rump Steak, 250g per piece (2 pieces in pack of 500g), price per 500g pack

Chilled Angus Beef Rump Steak, 250g per piece (2 pieces in pack of 500g), price per 500g pack

Regular price $20.00 SGD

THE CUT

Rump steaks are a lean cut with little fat, which can make it a little less tender than others. The traditional slice of rump steak, cut across the whole primal, yields a cross section of several muscles with the grains running different ways. This results in varying degrees of tenderness across the meat. The fat border, which runs along the curved side, is easily removed if desired. It is perhaps because of these factors that this versatile beef primal cut is passed over for more expensive and tender prime cuts of beef by many chefs and restaurants.

HOW TO COOK

When pan frying, pat meat dry before cooking. When meat is wet it does not brown well. If you have used a marinade, drain and blot dry with a paper towel. If you have thinly sliced your rump for stir-fry, coat with flour or spice mixture to keep moisture in and protect the beef. Try allowing space around your steaks in the pan as overcrowding can reduce the temperature causing the meat to stew. Sear over a medium-high heat turning only once. Allow the steak to rest before serving, roughly one minute per 100g to allow juices to settle and fibres to relax for the most tender result.A very popular steak cut from the rear end of the short loin. The meat is tender and can be juicy and have plenty of flavour. Sirloin steaks (sometimes called Striploin & Porterhouse steaks) are usually grilled for best results and be careful to not over cook.

How to cook rump steak to perfection

2 pieces of 250 gram per vacuum pack =500g

Sold per VP

Our Beef is Halal Certified.

From which part of the animal?

Refer to picture

 

From one of the world's cleanest and purest environments, our Black Angus Beef cattle are reared on the fresh, pure, clean and green pastures of New Zealand. Sourced from our farms in the furthest Southern province of the South Island aptly named Southland. 

Angus genetics are renowned for producing cattle with excellent marbling and growth rates. Marbling adds flavour, makes cooking easier, and high growth rates produce beef that is very tender. 

Breeds of cattle from European, tropical climate and dairy breed genetics are excluded from Black Angus.

Growth enhancers are never used, also not allowed are therapeutic anti disease treatment, during the life of the cattle. 

The Beef is vacuum packed and air freighted to ensure the product arrives in optimum condition.


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