12oz Rump Steak

Our 12oz rump steaks are a cut of beef taken from the hindquarters of the steer, also known as the round primal cut. The rump steak is known for its rich, beefy flavor and good value for money. This cut is usually leaner and less tender than some of the other premium cuts like Ribeye or Tenderloin, but still packed with flavor. They are typically cut to a thickness of 12 ounces each, which is a good size for individual servings or big enough for a sharer

The best way to cook a rump steak is by grilling, broiling or pan-searing. Rump steaks can be cooked to any desired level of doneness, from rare to well done. When cooking, it's important to not over-cook the steak in order to maintain the tenderness and flavor. They can be seasoned with salt, pepper, or any dry rub of your preference.

It's recommended to let the steak rest for a few minutes after cooking to redistribute the juices throughout the meat, which will make it more tender and flavorful.