Heart of Rump steaks are the Pampas Plains team's favourite. The fat is removed and the muscles are separated before the sinew and muscle is trimmed out by our expert team of butchers. This just leaves pure unadulterated beef. Exactly what the doctor ordered! This cut is the most understated of all our steaks and the one our team would take to a desert island.
Taste: Bursting with that rich Bovril like flavour
Tenderness: You need to try this to understand what you'd be missing out on. The tenderness is equal to both the ribeye and sirloin
Texture: Soft, smooth and unlike any rump you may have tried before. Unless it is ours that is!
How to cook Heart of Rump steak? Pan-fry or barbecue. For rare - 4 minutes each side. For medium 5 minutes each side. For well done 6-7 minutes each side.
Serves: 2 x 225g (8oz) juicy Heart of Rump steaks packed in pairs
Maturity: Minimum 40 days
Origin: Argentinian Rump Steak / Argentine Rump steak
Breed: Angus & Hereford Pampas Grass Fed
Delivered: Frozen 'Locking in the Freshness'
- very goodReview by P E Mazzini
- very goodReview by Peter Teague
- Excellent Review by Mrs P Prada