Whole Rump – Ultimate Cut of Beef to Roast, Grill, or Slice

Indulge in the full flavoured flavour and versatility of a Whole Rump cut

The Whole Rump is one of the best and most versatile cuts of beef on offer, renowned for its powerful flavour, lean status, and multiple uses. Cut into dice from the hindquarter of the animal, this large, superior cut is a mainstay for professionals, home cooks, and beef connoisseurs alike. From roasting in one block on a Sunday lunchtime to steaking, or marinating ready to take to the barbecue, the whole rump delivers exceptional flavour, quality, and value.

If you’re searching for whole rump beef near me or want to stock your freezer with a reliable, bulk-friendly cut, this is the one to choose.

The rump comes from the upper part of the hindquarter, situated between the sirloin and the topside. A whole rump includes a generous portion of muscle, typically weighing 3–5 kg, and consists of three main muscle sections:

• Rump Cap (Picanha) – The most fat-capped cut, famous in Brazilian BBQ (churrasco).

• Centre Rump – Tender, lean and perfect to be sliced into steaks.

• Rump Eye – Slightly more marbled, flavorful piece perfect for grilling.

All of these can be cooked separately or served together as a complete roast.

Rump tastes with a full beef flavor and the best combination of lean muscle and marbling. The meat is already naturally juicy and readily able to handle full-bodied spices and marinades.

A rump whole cut is ideal for anyone who loves lean cuts but doesn’t want to sacrifice tenderness. It is a rich source of quality protein, iron, zinc, and B vitamins, a healthy choice that can support an active lifestyle.

As you can purchase a whole rump, you can:

• Cut your own rump steaks

• Roast whole or halved

• Remove the rump cap for barbecues

• Cube for braising or stir-fry

• Portion and freeze for meal prep

Buying a whole rump gives you versatility and control over what you do with each portion.

Cooking Techniques for Whole Rump

The whole rump lends itself quite easily to a variety of cooking techniques:

• Cut into steaks and pan-fry for juicy pink outcomes.

• Marinate and barbecue the rump cap (picanha) with fat on for crispy perfection.

• Slow-roast the whole rump in the oven with herbs, garlic, and mustard for a tasty roast beef dinner.

• Rest after roasting for utmost tenderness and easier serving.

• Cut lean parts into cubes for stir-fries or stews.

• Cut ends may be utilized for curries and braises to achieve concentrated, meaty flavor.

• Rump whole frozen 6–12 months, wrapped or vacuum-sealed well.

• Families: Wonderful for several meals—roast one night, steaks the following.

• BBQ Lovers: Grill the entire rump cap or slice your own steaks to serve churrasco-style parties.

•Home Butchers: Save money and cut the meat however you like.

•Meal Preppers: Great for slicing, freezing, and preparing weeks of high-protein meals.

•Weight Range: Approximately 3–5 kg per piece

•Cut From: Pasture-fed beef hindquarter

•Packaging: Vacuum-packed for freshness and freezer use

•Shelf Life: 5–7 days refrigerated; 6–12 months frozen

•Availability: In-store or delivered directly to your doorstep (check delivery areas)

•Chill and store at 0–4°C until use.

•Immediately freeze on arrival for superior quality.

•Thaw in the fridge overnight before cooking.

✔ 100% Aussie beef

✔ Ethically sourced and naturally raised

✔ Professionally trimmed and packaged for ease

✔ More value per kilogram than purchasing individual steaks

✔ Home cooks, caterers, and foodservice operators’ favorite

If you’re looking for a high-quality, versatile, and cost-effective beef cut, the Whole Rump is a smart choice. Whether you’re planning a roast, BBQ, or simply stocking up on quality meat, this cut offers premium results every time.

Order now and experience the rich, satisfying flavour of whole rump beef delivered fresh to your kitchen.