Rump Steak - Rachel's Farm

The Beef: This is Rachel’s Farm beef, 100% grass-fed and grass-finished, raised regeneratively on pasture managed for soil health first. The cattle graze on diverse, living pasture their whole lives, moving often so the land gets time to rest and recover. That slow, natural growth comes through in every bite: a deeper, more mineral beef flavour, a satisfying chew, and fat with a golden tinge that tastes of grass. It’s beef with real character, grown in a way that leaves the land better than it found it.

The Cut: Rump comes from the hindquarter, where the loin meets the leg. It’s made up of several muscles, including the rump cap and the centre rump, so each steak has a little variation in texture from one side to the other. Rump is leaner than scotch or porterhouse, with a firmer bite and arguably more flavour than any other steak on the animal. Ask a butcher which steak they take home, and a lot of them will say rump.

How to Cook It: Take the steak out of the fridge 30 minutes before cooking and pat it dry. Season generously with salt. Get your pan or grill screaming hot.

Sear 3–4 minutes per side for a 3cm steak, turning every minute or so for an even crust. Baste with butter, garlic and thyme in the final minute.

Rump is lean, and grass-finished beef is leaner again than grain-fed, so it cooks a little faster and is at its best pink in the middle. Pull at 50–52°C internal for medium-rare, no further than medium.

Rest for 5–8 minutes, then slice thinly against the grain. Slicing is where rump goes from good to great.

Tips

• Slice it thin and against the grain. It makes every bite tender.
• A marinade works beautifully here. Olive oil, garlic, rosemary and a squeeze of lemon for a few hours.
• It’s the perfect steak for a steak sandwich, a steak salad or a stir-fry.
• Cooking for a crowd? Cook it as one thick piece, rest, then slice and share.

A Little History: Rump has always been the people’s steak in Australia and Britain, more popular here than almost anywhere in the world. In Brazil, the rump cap is the picanha, skewered and grilled over coals at the churrasco. In France it’s the rumsteck, served in bistros with a pile of frites. Big on flavour and honest on price, it’s the steak the backyard barbecue was built on.