Rump Steak | Burnham Grazing | Nutrition Verified
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Burnham Grazing Rump Steak
Certified OrganicBiodynamicVerified Origin

Rump
Steak

Burnham Grazing | Banana Shire, Central QLD

Lean, full-flavoured steak from the hindquarter. The workhorse steak.

FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
CookPan / BBQ
TextureLean, firm
FatLow-Med
Serve55-60°C
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Cut OverviewAbout This Cut

Rump is one of the most versatile cuts on the carcass. It comes from the hindquarter where the muscle does real work, giving it a firmer bite and a deep beef flavour that many prefer over the softer loin cuts.

Tip: Trimming the fat cap before cooking reduces overall fat content significantly. Or leave it on and render it during the sear for extra flavour.

The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
Biodynamic
CertifiedFarm certified

Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.

Verified Nutrition Data
Nutritional Values
Data Source

F000765 - Beef, rump steak, untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.

140kcal
Energy per 100g
140 kcal
586 kJ • typical average
Macronutrients per 100g
Protein22.0g
Complete protein. All essential amino acids present.
Total Fat6.0g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium55mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy
140 kcal / 586 kJ▼
Total energy from protein, fat and carbohydrates.
Protein
22.0 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat
6.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated
2.5 g▼
Naturally present in beef. Not added during processing.
Carbohydrates
0 g▼
Beef contains no carbohydrates.
of which Sugars
0 g▼
No added or naturally occurring sugars.
Sodium
55 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron
2.06 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc
3.95 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B12
1.4 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B6
0.2 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)
5.7 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
All values sourced from FSANZ AFCD F000765 - Beef, rump steak, untrimmed, raw. Typical averages per 100g. Not dietary or medical advice.
Rump Steak | Burnham Grazing | Nutrition Verified
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 30 minutes before cooking.
Best Cooking Method
Best in a hot pan or on the BBQ. High heat, short cook. 3-4 minutes per side for medium-rare on a 2-3cm steak.
Seasoning
Flaky salt before cooking. Pepper after.
Internal Temperature
Medium-rare 55-57°C. Medium 60-63°C. FSANZ safe minimum for whole cuts is 63°C.
Resting
Rest at least 5 minutes. Slice against the grain.
Recipe Suggestions
Recipes
01
Pan-Seared Rump with Red Wine JusPan sear • 20 min • Serves 2
▼
You'll Need
2 x rump steaks (200g each)1 tbsp beef tallow2 garlic cloves, crushed2 sprigs fresh thyme150ml red wine200ml beef stock1 tbsp cold butterFlaky salt and cracked pepper
Method
1Remove steaks from fridge 30 minutes before cooking. Pat dry and season generously with flaky salt.
2Heat cast iron pan over high heat until smoking. Add tallow. Sear steaks 3 minutes per side without moving.
3Add garlic and thyme. Baste with the rendered fat for 30 seconds. Remove steaks and rest on a wire rack.
4Deglaze pan with red wine. Reduce by half. Add stock and reduce by half again.
5Remove from heat. Stir in cold butter until glossy. Slice steak against the grain and spoon jus over.
Tip: Rump is lean. Pull at 55°C for medium-rare. It will carry over to 58-60°C while resting.
02
BBQ Rump with ChimichurriBBQ • 25 min • Serves 4
▼
You'll Need
4 x rump steaks (200g each)Flaky salt1 cup flat-leaf parsley, finely chopped3 garlic cloves, minced1 long red chilli, finely chopped2 tbsp red wine vinegar80ml extra virgin olive oilSalt and pepper to taste
Method
1Make chimichurri. Combine parsley, garlic, chilli, vinegar and olive oil. Season. Rest 20 minutes.
2Bring steaks to room temperature. Season with flaky salt.
3Get BBQ grates very hot. Cook 3-4 minutes per side for medium-rare.
4Rest 5 minutes. Slice against the grain.
5Spoon chimichurri generously over sliced steak.
Tip: Chimichurri keeps in the fridge for 3 days and works on every cut of beef.
03
Thai Beef SaladBBQ · 20 min · Serves 4
▼
You'll Need
500g Burnham Grazing rump steakFlaky salt4 cups mixed Asian greens or rocket1 cup cherry tomatoes, halved1 Lebanese cucumber, sliced1 small red onion, thinly sliced1 cup mixed herbs (mint, coriander, Thai basil)3 tbsp fish sauce3 tbsp lime juice1 tbsp brown sugar2 birds eye chillies, sliced2 garlic cloves, minced1/2 cup roasted peanuts, crushed
Method
1Whisk fish sauce, lime, sugar, chilli and garlic. Set dressing aside.
2Bring steak to room temp. Season with flaky salt.
3BBQ on high heat 3 to 4 minutes per side for medium-rare. Rest 5 minutes. Slice thinly across the grain.
4Toss greens, tomato, cucumber, onion and herbs in a large bowl.
5Add sliced steak. Pour dressing over. Toss gently. Top with peanuts.
Tip: The dressing should taste salty, sour, sweet, hot. Adjust to balance. Make the dressing first and taste before you toss.
Independently Verified · NV 1.0
Verified OriginFarms (Stonehaven and Glenroy), region (Banana Shire, Central QLD), and the Burnham family are declared and verified against on-pack and marketing claims.
Full Supply Chain TraceabilityProcessed at Biloela Quality Meats in Biloela. Batch-traceability confirmed under accredited standards.
Transparent Raising PracticesCertified organic and biodynamic cattle, grassfed and grassfinished. Raising method, feed inputs, and handling declared and verified.
No Hormones or Growth PromotantsNo added hormones or growth promotants in the raising program. Declared and verified against on-pack and marketing claims.
Accurate Nutritional ProfileNutritional values are sourced from FSANZ AFCD and presented as typical averages per 100g. They are not absolute or guaranteed values.
Honest Ingredient DeclarationFull ingredient declaration: BEEF. No additives, injections, or preservatives. Consistent with on-pack labelling.

Nutrition Verified confirms that what Burnham Grazing declares about their products is accurate, consistent, and not misleading. Origin, raising practices, ingredients, and nutritional information, all reviewed against published standards.

Disclaimer

Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from FSANZ AFCD or supplied by the producer and are typical averages per 100g. Verification does not constitute regulatory approval or endorsement of any product.