Ryan Boon Rump Swiss Trimmed 250 g

Description

Rump steak is taken from the center rump section in the hindquarter.

It is produced from a single rump muscle, which is very tender and succulent

If you are looking for another tender steak, try a sirloin or for a more everyday steak try a flat iron – especially if you are prefer the meat served rare or medium rare.

At Urban Farmer we suggest cooking Rump steak as follow:

Take out the rump steak about 30min before cooking it.

You can brush some clarified butter or olive oil on both side before cooking for extra flavor.

Rump steak is best grilled or pan-fried in a large hot griddle or frying pan. It is also great for the Braai.

To cook a 3cm thick steak:

Rare: 2 ½ minutes each side

Medium Rare: 3-3 ½ minutes each side

Medium: 4 minutes each side

Well done: 6 minutes each side

Leave to rest for a couple of minutes before serving.

How to store:

Refrigerate raw meat at 5°c or below for 3 to 5 days.(check your fridge is cold enough by using a fridge thermometer) and up to 6 months in the freezer at -18°C.