Rump steak

For the true beef connoisseur, the Rump Steak is often the preferred choice over more expensive cuts. Sourced from the backside of the cow where the muscles work a little harder, the rump offers a deeper, more mineral-rich "beefy" flavour.

At Stack Butcher, our rump steaks are expertly hand-trimmed to remove any heavy silver skin, leaving you with a firm, succulent steak that delivers a satisfying bite. 

The Flavour-First Choice

Superior Beefy Punch: Known for having the most robust and intense flavour of all the prime steak cuts.

Lean & Protein-Rich: A naturally leaner option that doesn't compromise on taste, making it a favourite for athletes and foodies alike.

Aged for Tenderness: We mature our rump in a temperature-controlled environment to relax the muscle fibers, ensuring a tender eating experience.

Incredible Value: Offers a premium, large-format steak experience at a more accessible price point than ribeye or fillet.

Product Info & Storage

Butcher’s Prep: Hand-carved and trimmed by our master butchers.

Storage Advice: Keep refrigerated below 5°C. For the best sear, remove from the fridge 30–60 minutes before cooking to reach room temperature.

Freezing: Suitable for home freezing on the day of purchase for up to 12 months.

Cooking Inspiration

The Perfect Pan-Sear: Rump is best served Medium-Rare. Season heavily with sea salt and cracked black pepper. Sear in a smoking-hot pan for 3 minutes per side

Classic Steak & Chips: Serve with triple-cooked chips, a grilled tomato, and a generous knob of garlic and parsley butter.

Peppercorn Perfection: The robust flavor of the rump stands up perfectly to a creamy, boozy peppercorn sauce or a sharp chimichurri.

Butcher’s Top Tip

"Because the rump is a hard-working muscle, it has a slightly firmer texture. The secret to a melt-in-the-mouth experience is all in the carving. Once your steak has rested for 5–10 minutes, always slice it thinly against the grain. This breaks up the muscle fibers, making every mouthful incredibly tender!"