{"product_id":"whole-rump","title":"Premium Whole Grass-fed Yearling Rump (approx. 5.2kg)","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"0\"\u003ePremium Whole Grass-fed Yearling Rump\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"1\"\u003eThe butcher’s choice for versatility.\u003c\/b\u003e Purchasing a whole rump is one of the smartest ways to stock your kitchen. \u003cspan class=\"citation-35\"\u003eBecause it is \u003c\/span\u003e\u003cb data-index-in-node=\"127\" data-path-to-node=\"1\"\u003e\u003cspan class=\"citation-35\"\u003eYearling\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-35 citation-end-35\"\u003e, the beef comes from younger cattle, ensuring a lighter grain and superior tenderness compared to older grass-fed beasts.\u003csup data-turn-source-index=\"1\" class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e \u003cspan class=\"citation-34\"\u003eBeing \u003c\/span\u003e\u003cb data-index-in-node=\"264\" data-path-to-node=\"1\"\u003e\u003cspan class=\"citation-34\"\u003egrass-fed\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-34 citation-end-34\"\u003e, it boasts a clean, honest \"beefy\" flavor and a healthier fat profile (rich in Omega-3s).\u003csup data-turn-source-index=\"2\" class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e Buying it whole allows you to custom-cut your own steaks, roasts, or stir-fry strips exactly how you like them.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eThe Butcher’s Tip: One Cut, Three Meals\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp id=\"p-rc_3687714086b6fc18-31\" data-path-to-node=\"4\"\u003e\u003cspan class=\"citation-33 citation-end-33\"\u003eA whole rump isn't just one muscle; it's a collection of three distinct parts that are best used in different ways.\u003csup data-turn-source-index=\"3\" class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e If you’re looking at it on your bench, here’s how to break it down. \u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,0,0\"\u003e\u003cspan class=\"citation-32\"\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,0,0\"\u003e\u003cspan class=\"citation-32\"\u003eThe Rump Cap (Picanha):\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-32 citation-end-32\"\u003e This is the triangular muscle on top with the thick fat cap.\u003csup data-turn-source-index=\"4\" class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e Slice this into thick steaks or roast it whole. It’s the most flavorful part.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cspan class=\"citation-31\"\u003e\u003c\/span\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,1,0\"\u003e\u003cspan class=\"citation-31\"\u003eThe Centre-Cut (The Eye):\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-31 citation-end-31\"\u003e The large, lean middle section.\u003csup data-turn-source-index=\"5\" class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e This is your \"premium\" steak territory. Slice these 2.5cm thick for the perfect Sunday night grill.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,2,0\"\u003eThe \"Popeseye\" (The Tail):\u003c\/b\u003e 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 \u003cb data-index-in-node=\"165\" data-path-to-node=\"5,2,0\"\u003eHoney Soy Stir-fry\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-path-to-node=\"6\" data-index-in-node=\"0\"\u003eThe most important step:\u003c\/b\u003e Always slice \u003cb data-path-to-node=\"6\" data-index-in-node=\"38\"\u003eagainst the grain\u003c\/b\u003e. 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!\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cstrong\u003e\u003cem\u003ePlease\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e \u003cstrong\u003enote\u003c\/strong\u003e:\u003c\/em\u003e\u003cem\u003e if you want this sliced, there will be some weight loss in your product due to liquid loss.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"Whole Rump approx 5.2kg","offer_id":42232846123086,"sku":"27","price":155.99,"currency_code":"AUD","in_stock":true},{"title":"Portioned into Steaks approx 5.2kg","offer_id":42232846155854,"sku":"27","price":155.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/WholeBeefRump.jpg?v=1742363171","url":"https:\/\/brooklynfinemeats.com.au\/products\/whole-rump","provider":"Brooklyn Fine Meats","version":"1.0","type":"link"}