Description
A versatile Stanbroke beef cut offering a satisfying balance of tenderness, texture, and rich beef flavor. Ideal for dishes such as rump steak with peppercorn sauce, roast beef with gravy, steak sandwiches, beef stir-fry, or fajitas. Its firm texture makes it suitable for both high-heat cooking and slow roasting. Store frozen at –12 °C and do not exceed warmer temperatures.
How to Cut
Separate the rump into its natural muscle sections where applicable, removing the heavier connective tissue between them. For steaks, portion the more tender sections into 2–3 cm thick steaks, cutting against the grain. For stir-fries, fajitas, or sandwiches, slice the meat thinly across the grain after cooking to shorten the muscle fibers and improve tenderness.
