Leaner than scotch, bolder than fillet — the rump deserves its moment
Rump comes from the hindquarter — a heavily worked set of muscles that develop tremendous flavour. In grass-fed beef, where the animal has genuinely used its hindquarters walking across real pasture, this lean intensification of flavour is at its most pronounced. Grass-fed rump is naturally rich in zinc, iron and B12.
Blitz all chimichurri ingredients in a food processor — or finely chop everything by hand — until roughly combined. Set aside for at least 30 minutes for the flavours to develop.
1 cup parsley4 cloves garlic1/2 cup olive oil3 tbsp red wine vinegarBring the rump to room temperature. Pat dry with paper towel. Season generously.
~320g rump steakflaky salt and pepperHeat a cast iron pan until smoking. Add a small amount of oil.
high smoke-point oilSear the rump for 3–4 minutes per side for medium-rare.
Rest for 6–8 minutes. Slice thinly against the grain.
Serve over the chimichurri with a simple green salad alongside.
Pack A & Pack D shares — Rump (~320g)
💡 Always rest rump steak, and always slice against the grain. Slicing across the muscle fibres shortens what you're chewing through, making every bite more tender regardless of the cooking.
Pack A and D put rump on your table. We put the recipe in your hands. Join the Your Farmer community. 🌿
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Grass-Fed Beef Sausages, Mince and Diced (SMD) Bundle Pack
Bulk Grass-Fed Beef - Cut-up Your Way
Bulk Pastured Full Lamb - Cut-up Your Way
Irish Stew with Lamb Forequarter Chops
Lamb, potato, onion and patience — the stew that proves restraint is a skill
The original Irish stew had three ingredients and a fierce loyalty to all of them: bone-in forequarter or neck chops, potatoes, and onions, layered in a pot and left entirely alone. No browning, no wine, no clever additions — the courage of this dish is in what it leaves out. The bones make the broth, the bottom layer of potatoes melts into it as a thickener, and the top layer steams whole. Two hours later you ladle out something so much greater than its parts that you'll understand why the Irish never let anyone improve it.
Herb and Dijon-Crusted Lamb Cutlets
Bistro looks from the standard four-pack
You know that rack of lamb with the green herb crust — the one restaurants charge like a wounded bull for? A cutlet is that rack, already cut into portions. So we borrow the whole trick: a quick sear, a brush of Dijon, a press of herby golden crumbs, then a short blast in a hot oven. The mustard glues the crust on and sharpens the lamb underneath, and the crumbs shatter when your knife goes through. It takes thirty-five minutes and looks like you trained for it. Four cutlets, two plates, one very good midweek dinner.
The curry that cooks until the sauce becomes part of the beef
Rendang isn't a curry you serve swimming in sauce — it's a curry you cook until the sauce all but disappears into the beef. Coconut milk simmers down over hours with a fragrant paste of lemongrass, ginger and chilli, getting darker and richer until it clings to every piece. The diced beef pack was built for this: enough connective tissue to stay lush through a three-hour simmer where a lean cut would give up. A genuine weekend project — one pot, occasional stirring, and a finish no takeaway container has ever matched.
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Grass-Fed Beef Fillet: The Special Occasion Steak Made Simple
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