Grass-Fed Rump: The Flavour-Forward Steak That Rewards Patience

  📦 Appears in: Pack A & Pack D — Rump (~320g) 

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 an excellent source of zinc, iron, and B12.

The Recipe: Rump with Chimichurri

For the Chimichurri (make at least 30 minutes ahead):

•     1 cup flat-leaf parsley, packed

•     4 cloves garlic

•     1/2 cup olive oil

•     3 tbsp red wine vinegar

•     1 tsp dried chilli flakes

•     Sea salt to taste

For the Steak:

•     Your Farmer grass-fed rump steak (~320g)

•     High smoke-point oil

•     Flaky salt and cracked pepper

Method:

1.   Blitz all chimichurri ingredients in a food processor until roughly combined. Set aside for at least 30 minutes for the flavours to develop.

2.   Bring the rump to room temperature. Pat dry with paper towel. Season generously.

3.   Heat a cast iron pan until smoking. Add a small amount of oil.

4.   Sear the rump for 3–4 minutes per side for medium-rare.

5.   Rest for 6–8 minutes. Slice thinly against the grain.

6.   Serve over the chimichurri with a simple green salad alongside.

Pack A and D put rump on your table. We put the recipe in your hands. Join the Your Farmer community. 🌿