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