Name: Wagyu F1 x Angus Rump Steak
Brand: Farmthru
SKU: prod_01KXKJZAGPYDGRVZRCZ6RF4947
Price: 80 AUD
Availability: OutOfStock

NGR Meats is a paddock-to-plate meat brand built on one simple belief — healthy soils grow healthy animals, and healthy animals feed healthy families.

We are a network of young, next-generation, family-owned farmers across Central West NSW united by a shared commitment to regenerative, chemical-free, and sustainable farming. We're not corporates — we're young families building farming legacies, caring for the land, and producing real food the way nature intended.

Our own farm, located 30km outside Dubbo, produces pasture-raised, chemical-free pork and pasture-raised eggs on 350 acres of regenerative country. Our beef comes from Joe and the Kerin family in Yeoval — grass-fed Wagyu raised for superior quality and grown with a deep respect for the land. Our lamb comes from the Maynard family in Narromine — organic, saltbush-grown, and completely chemical-free, farmed by a family passionate about soil health and landscape restoration. Our goat comes from Frank Zeraf in Central West NSW — a young farmer who moved inland to build his dream, raising chemical-free, halal goat with next-generation genetics. Our venison comes from a local young family man and accredited shooter who is passionate about sustainable hunting and feeding his community.

Every product, every farmer, every paddock — it's personal. We're not just selling meat. We're backing the farmers, the land, and the food system we all deserve.

The Beef This is 100% grass-fed F1 Wagyu, a first-cross of Full-blood Wagyu over Angus, raised for superior quality and grown with a deep respect for the land. The F1 cross is the sweet spot: it takes the Wagyu's fine intramuscular marbling and pairs it with the Angus frame and the deep, beefy flavour Australian cattle are known for. In a hard-working cut like the rump, that marbling earns its keep, it brings tenderness and richness to a steak that's all about big, honest beef flavour.

The Cut The rump is cut from the hindquarter, where the animal's rear muscles do real work. That effort is exactly what gives the rump its flavour, hard-working muscle develops more of the compounds that make beef taste like beef. It's firmer than the loin cuts and made up of several distinct muscles separated by fine seams, each with its own grain. Leaner and more assertive than the scotch, more forgiving on the wallet than the fillet, it's the steak that delivers the most flavour for the money.

The trade-off is that it asks a little more of the cook. Get the heat and the resting right and it rewards you; treat it carelessly and it'll fight back.

How to Cook It Bring to room temperature for 30–40 minutes and pat dry. Season generously with salt.

Get your pan or grill very hot. Sear 3–4 minutes per side for a 3cm steak, rendering the fat edge by standing it on its side for a minute. Baste with butter, garlic and thyme to finish. The Wagyu marbling means there's more internal fat to render than in a standard rump, so give it a moment to soften.

The golden rule with rump is not to overcook it. Because it's leaner and firmer, it toughens quickly past medium-rare, pull it at 50–52°C internal and be disciplined about it.

Rest for at least 8 minutes, then, and this matters more here than on any other cut, slice thinly against the grain. The rump's coarser fibres mean the knife does half the tenderising, and cutting the right way is the difference between tender and tough.

Tips

Slicing is everything. Find the grain, cut across it, keep it thin.
Don't overcook. Medium-rare is the ceiling; past that it firms up fast.
A great marinating cut. Unlike the fillet, the rump takes beautifully to a marinade. its structure stands up to it and the flavour goes deeper.
Perfect for sharing and repurposing. Slices are ideal for steak sandwiches, salads, tacos or a Sunday roast rump.

A Little History The rump has always been the people's steak, the flavourful, honest cut that fed households long before the loin steaks became restaurant royalty. In France it's the rumsteck; in Brazil the neighbouring picanha, the rump cap with its fat still on, is the undisputed king of the churrascaria, skewered and grilled over coals. Across the world the rump is the cut of the grill, the barbecue and the shared table, proof that the most flavour doesn't always come from the most expensive part of the animal.

NGR Meats is a paddock-to-plate meat brand built on one simple belief — healthy soils grow healthy animals, and healthy animals feed healthy families.

Every product, every farmer, every paddock — it's personal. We're not just selling meat. We're backing the farmers, the land, and the food system we all deserve.