Rump Steak

1 star award-winner
"This has a good, honest appeal and we all warmed to the meaty aroma escaping from the dish the moment it was set down at the judging table. The flavour was just as cheering as the aroma ... full, rich with minerality and delivering complexity on the chew."

Bring the steak to room temperature by taking it out of the fridge 1 hour prior to cooking. Season with oil, salt and pepper. Grill over a high heat for 3-4 minutes on each side to reach medium-rare doneness. The internal temperature of medium-rare steak should be 57-60°C. Rest before serving.

Keep refrigerated once delivered and consume by the use-by date. If frozen before expiry, our meats can be frozen and used within three months. Defrost fully before use. Do not re-freeze.