Aged Angus Rump Steak,

1 or 2 pieces per pack,600grms aprox per pack

Rump steak is a popular cut that can be used as a steak, of further butchered to create chunky pieces perfect for a curry or stew, or even thinly sliced for a stir fry recipe. 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. 

How to cook:
Can be cooked on the barbecue or frying pan. Bring your steak out of the fridge at least half an hour before cooking to bring the meat to room temperature and ensure even cooking. Cook your rump steaks on a medium-high hot heat. Make sure it is preheated and allow roughly 5 minutes on each side, turning once. Allow your steak to sit at room temperature under a loose cover (tin foil...or a plate) for around 10 minutes before serving.