Grass-fed rump steak is a deeply flavoured, traditional cut taken from the hindquarter, prized for its robust, beefy character. Coming from cattle raised on natural pastures, it offers a clean, rich taste that reflects its grass-fed origin. The meat has a firm yet tender texture when cooked properly, with a natural grain and light marbling that helps retain juiciness.
Well suited to pan-searing, grilling, or cooking on a cast iron pan, grass-fed rump steak responds beautifully to simple seasoning and careful cooking. A good resting period allows the fibres to relax, delivering a succulent steak with bold, honest flavour and excellent value—ideal for those who appreciate quality, pasture-raised beef.
100% Pasture Fed Rump Steak
Defrost the steaks by placing them, still in their packaging, into a bowl of cool water. They should thaw in under 10 minutes. Once defrosted, remove from the packaging and pat dry thoroughly with kitchen paper. Season generously with good-quality pure sea salt.
Heat a cast iron pan until very hot. Without adding any oil, place the steak in the centre of the pan. Cook for 3 minutes on the first side, then turn and cook for a further 3 minutes on the other side, until the juices begin to rise to the surface.
Cook for a total of 6 minutes, then remove from the pan and allow to rest, uncovered, for at least 10 minutes before serving.