Premium Whole Grass-fed Yearling Rump (approx. 5.2kg)

Premium Whole Grass-fed Yearling Rump

The butcher’s choice for versatility. Purchasing a whole rump is one of the smartest ways to stock your kitchen. Because it is Yearling, the beef comes from younger cattle, ensuring a lighter grain and superior tenderness compared to older grass-fed beasts. Being grass-fed, it boasts a clean, honest "beefy" flavor and a healthier fat profile (rich in Omega-3s). Buying it whole allows you to custom-cut your own steaks, roasts, or stir-fry strips exactly how you like them.

The Butcher’s Tip: One Cut, Three Meals

A whole rump isn't just one muscle; it's a collection of three distinct parts that are best used in different ways. If you’re looking at it on your bench, here’s how to break it down.

The Rump Cap (Picanha): This is the triangular muscle on top with the thick fat cap. Slice this into thick steaks or roast it whole. It’s the most flavorful part.

The Centre-Cut (The Eye): The large, lean middle section. This is your "premium" steak territory. Slice these 2.5cm thick for the perfect Sunday night grill.

The "Popeseye" (The Tail): The smaller, tapered end. Since this is a bit more fibrous, it’s perfect for dicing into a slow-cooked stroganoff or slicing thinly for a Honey Soy Stir-fry.

The most important step: Always slice against the grain. On a whole rump, the grain changes direction between the cap and the centre. Take a moment to look at the fibers before you let the knife drop!

Please note: if you want this sliced, there will be some weight loss in your product due to liquid loss.