Rump (FROZEN) From $19/kg – 100% Grass-Fed & Finished Beef – Pasturelands

Pasturelands Grass-Fed and Finished Rump MSA 6+ is a whole rump from cattle raised and finished entirely on pasture, MSA graded at 6 or better. It is the best value steak cut in the catalogue and the one that does the most work in a busy kitchen.Supplied through Melrina Melbourne, each rump arrives chilled and vacuum sealed, ready to break down into steaks or roast whole.OverviewWhy Choose This CutRump gives you three distinct muscles in one piece: the cap, the centre and the eye. Break it down and you get steaks with real beef flavour at a fraction of the cost of a striploin, plus a rump cap you can cook separately as picanha. Left whole it roasts well and slices to feed a table. Few cuts stretch this far per dollar.Sourced With CarePasturelands runs cattle grass-fed and grass-finished, meaning no grain ration at any stage. MSA 6+ grading confirms the eating quality has been independently assessed rather than assumed, which matters on a grass-fed product where results vary more than they do on a feedlot program.Why Grass Fed MattersGrass-finished beef is leaner and carries a more mineral, more pronounced beef flavour than grain-fed. The fat is firmer and yellower. It rewards a hot, fast cook and a proper rest, and punishes overcooking more readily than a heavily marbled piece would.Packaging and StorageVacuum sealed and frozen. Click and collect from our Thomastown warehouse at 5/337 Settlement Rd, Thomastown VIC is available, and any delivery options for your postcode are shown at checkout. Keep it frozen until you are ready to thaw it in the fridge.The Carnivore Society PromiseWe buy by the carton from the same suppliers that service restaurants, and we price off what we pay.Specifications Weight 20 kg full box or 10 kg half box Cut Whole rump, boneless Grade MSA 6+ Feed Grass fed and grass finished Packaging Vacuum sealed Country of origin Australia Storage Chilled 0 to 4 degrees, or frozen Allergens None Cooking and FlavourCut steaks 3 to 4 cm thick across the grain. Get the pan or grill properly hot, season with salt only, and cook to medium rare, around 52 to 55 degrees internal. Grass-fed rump is lean, so anything past medium turns firm. Rest for at least half the cooking time.Separate the rump cap and score the fat in a diamond pattern, then cook fat side down over indirect heat until the fat renders, and finish hot. That is picanha, and it is the best eating on the piece.Whole roasting works at 180 degrees to an internal of 52 degrees, then a 20 minute rest before carving thin.Pairs with chimichurri, horseradish, mustard butter, blue cheese and charred onion. Grass-fed beef takes strong accompaniments better than delicate ones.FAQWhat does MSA 6+ mean?MSA is Meat Standards Australia, a grading system that scores eating quality on a scale based on tenderness, juiciness and flavour rather than marbling alone. A score of 6 or higher indicates good to premium eating quality, independently assessed. It is a more reliable signal on grass-fed beef than marble score, which favours grain-fed cattle.Is grass-fed beef tougher than grain-fed?Leaner, not necessarily tougher. Grass-finished cattle carry less intramuscular fat, so there is less internal buffer against overcooking. Cook to medium rare, rest properly and slice across the grain and grass-fed rump eats well. Push it to well done and it will read as tough, where a marbled grain-fed piece would forgive you.How many steaks will I get from a whole rump?A whole rump typically weighs 4 to 5 kg and yields roughly 12 to 16 steaks at 300 grams each, plus the rump cap, which most people cook whole rather than portion. A 20 kg box gives you four to five whole rumps.What is the difference between rump and rump cap?Rump cap, known as picanha in Brazil, is the triangular muscle sitting on top of the rump with a thick fat cap attached. It is more tender and richer than the rest of the rump and is usually cooked whole, fat side down first. The remaining rump below it is leaner and portions into steaks.Can I freeze it?Yes. Keep it frozen with the vacuum seal intact until you need it. Thaw in the fridge over 24 to 48 hours rather than on a bench or in water, and do not refreeze once thawed. Freezing whole then portioning after a partial thaw gives the cleanest cuts.Why is grass-fed beef fat yellow?Cattle on pasture store beta-carotene from grass in their fat, which turns it creamy to yellow. Grain-finished cattle produce whiter fat. Yellow fat is a marker of a pasture diet and, on a grass-fed label, a sign the claim is real rather than a finishing cosmetic.Should I dry age rump at home?Not worth it on this cut. Dry ageing suits larger, fattier primals with a bone or heavy fat cap to protect the meat during moisture loss. A lean rump loses too much weight to trim and gains little tenderness. If you want to improve it, salt the steaks and rest them uncovered in the fridge overnight instead.