Grass Fed Beef Rump Steak

Name: Grass Fed Beef Rump Steak | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 2
Price: 39.99 AUD
Availability: InStock

$39.99/kg

Grass Fed Beef Rump Steak is a lean, flavourful cut of grass-fed Australian yearling beef with a robust, meaty taste and firm texture. It is perfect for grilling, pan-searing, or slicing for stir-fries and salads, offering excellent value without compromising on flavour.

Cook to medium-rare or medium for best results and slice against the grain for maximum tenderness. This is the steak for everyday meals that still deliver a proper beef experience.

Sold by weight — Small approx 300–400 g, Medium approx 400–500 g.

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

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Description

Grass Fed Beef Rump Steak is a lean, flavourful cut of grass-fed Australian yearling beef that delivers excellent value and versatility. Known for its robust beef flavour and firm texture, rump is a favourite for those who appreciate a satisfying, meaty steak without excess fat.

Cut from the hindquarter, rump offers a great balance of tenderness and chew, with a clean, pronounced beef taste that stands up well to marinades, rubs, and bold seasonings. Grass-fed rump has a natural leanness that makes it a lighter choice while still delivering plenty of flavour when cooked with care.

This steak is incredibly versatile — grill it, pan-sear it, or slice it thinly for stir-fries and salads. It is an economical option that does not compromise on taste, making it ideal for everyday meals and family dinners. With the right technique, rump steak becomes tender, juicy, and full of character.

Quick Facts

Type/Cut: Rump steak (hindquarter cut)
Beef type: Grass-fed Australian yearling beef
Key features: Lean, flavourful, economical, versatile
Best for: Grilling, pan-searing, stir-fries, marinating, family meals, salads, sandwiches
Flavour/texture: Robust beef flavour, lean and firm with a satisfying chew
Prep notes: Ready to cook; slice against the grain for maximum tenderness

Why You'll Love It

Bold, pronounced beef flavour that steak lovers appreciate
Grass-fed Australian yearling beef with a clean, natural taste and leaner profile
Great value — an economical cut that delivers excellent flavour
Versatile in the kitchen — perfect for steaks, stir-fries, salads, and sandwiches
Lean and satisfying without the premium price tag

Cooking Tips

Do not overcook — aim for medium-rare to medium (55–63°C) to keep it tender and juicy
Preheat your BBQ or pan to high, sear for 3–4 minutes per side for medium-rare
Marinate for extra tenderness — a simple mix of oil, acid (lemon or vinegar), and seasonings works well
Slice against the grain after resting to maximise tenderness
Rest the steak for 5 minutes after cooking to redistribute the juices
For thicker cuts, try reverse searing — roast at 120°C until nearly done, then finish with a quick hot sear

Serving Ideas

Serve with crispy chips, grilled mushrooms, and a peppercorn or chimichurri sauce for a classic steak dinner
Slice thinly and toss through a Thai beef salad with fresh herbs, chilli, lime, and fish sauce
Pan-sear and serve with roasted vegetables, mashed potato, and a rich red wine jus
Add Grass Fed Beef Rump Steak to your next order and enjoy lean, flavourful beef that is as versatile as it is delicious.

Butcher's Tip: Rump is leaner than ribeye or scotch fillet, so it rewards careful cooking. Aim for medium-rare to medium and always slice against the grain. The grain runs in a single direction on rump, making it one of the easiest steaks to slice correctly — but one of the most punishing if you get it wrong.

Bonus Tip: After resting, pour any juices that have collected on the plate back over the sliced steak. Those resting juices carry a lot of flavour, and a final sprinkle of flaky salt just before serving brings the whole steak together.