This matured prime beef boasts outstanding tenderness and flavour when charred to a rich finish. Taken from the rump cap, these steaks are an interesting alternative for the steak lover.
Marbling and thickness will vary from steak-to-steak.
Taken from the rump cap and dry age matured to concentrate the flavour. Sourced from grass fed beef herds, the extended dry aging process tenderises the meat to perfection.
Also referred to as the beef 'Rump', the beef round primal cut basically consists of the back leg of the steer. Muscles from the round are fairly lean, but they're also tough because the leg and rump get a lot of exercise. Just like the sirloin primal is separated into two subprimals, top sirloin and bottom sirloin, beef round likewise consists of multiple subprimal cuts: the top round (inside round), bottom round (outside round), and the knuckle. The bottom round is where we get rump roast and eye of round.
