Dry Aged Rump Steak

Healthier Option of Steak


  • Matured for Exceptional Flavour
  • A Lean Cut Best Suited to Frying or Grilling
  • Ideal for Steak Sandwiches


Hand Cut by our Butchers, Rump Steak is full of flavour. The Rump is made up of individual muscles from the upper portion of the hindquarter and may not be as tender as other steak cuts but is growing in popularity due to it’s undeniably powerful flavour. A Firm favourite with restaurateurs.

Visit Make It Scotch for more recipe ideas.

Warm Rump Steak Salad – Make It Scotch 


100% Scotch Beef


Typical Nutritional Values

 Per 100g
Energy (kJ)526 kJ
Energy (kcal)125 kcal
Fat4.1 g
Saturated Fat1.7 g
Carbohydrates0 g
Sugars0 g
Protein22 g
Salt0.15 g

Cooking Instructions

If held frozen, defrost thoroughly before cooking.

Bring Meat to room temperature before cooking.

Blue - Seared outside, 1 minute each side, ensure all edges
are sealed. 100% red centre. Internal temp: 10-29ºC.
Should feel spongy with no resistance

Rare - Seared outside, 2½ minutes each side. 75% red centre.
Internal temp: 30-51ºC. Should feel soft and spongy
with slight resistance.

Medium Rare - Seared outside, 3-4 minutes each side.50% red centre.
Internal temp: 57-63ºC. Should feel fairly soft, fairly
spongy and slightly springy.

Medium - Seared outside, 4 minute each side. 25% red centre.
Internal temp: 63-68ºC. Should feel firm and springy.

Medium Well - 5 minutes each side Slight hint of pink. Internal temp:
72-77ºC. Should feel firm with a slight spring.

Well Done - 6 minutes each side. 100% brown throughout. Internal
temp: 77ºC+. Should feel very firm and will spring
back quickly.

Timings are approximate - based on a 1” thick steak, pan fried. This is a guide only.

Additional information

Weight N/A

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