Angus Yearling Rump Steak
$49.99per kilogram
Rump, cut thick. The steak for a table with an appetite.
How much, and how long
- Per adult
- 250ga guide, not a rule
- A kilo feeds
- 4 adults
- Cook it
- Pan · Grill · Barbecue
- Minutes
- 3-4 a side, 5 rest
- Inside
- 55°C med-rare, 60°C medium
Boneless. 250g is a proper steak; a kilo cuts into four.
About this cut
Rump comes off the top of the hindquarter, a working muscle with a bigger beef flavour and a firmer bite than the tender cuts. Yearling is young beef, so it eats tender for a rump. It is the steak for a crowd: the price lets you cut it thick, and it takes a hard sear without fuss. This is grass-fed Angus beef, sourced from Cowra in the Central West of NSW.
Get the pan or the grill smoking hot, give it a hard sear on both sides, then drop the heat. Three to four minutes a side for a thick steak. Pull it at 55°C for medium-rare or 60°C for medium, then rest it; it climbs a few degrees as it rests. Rest it a good five minutes before it goes near a knife, then carve it across the grain. Ask at the counter about thickness.
Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.
Gluten free.
Best used for
BBQ steak, steak sandwiches, steak salad, garlic butter steak, fajitas.
Not the right choice?
The cuts to buy instead are below, with prices.
Cooking something else?
For maximum tenderness
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Angus New York Steak
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