Moombra Meats - Rump Roast
All Moombra Meats Products

Rump
Roast

Pasture RaisedVerified Origin
Rump Roast
Moombra Meats | Brisbane Valley, QLD

Whole rump joint with a fat cap, best roasted medium-rare and carved carefully.

FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookOven roast
TextureLean, sliceable
FatLow-Moderate
Serve55-60°C
Cut Overview
About This Cut

Rump roast is the whole rump joint left intact rather than cut into steaks. The fat cap on top bastes the meat as it roasts. Roast at 200°C for 20 minutes to crust up, then drop to 160°C until the centre hits 55 to 57°C for medium-rare. Rest covered in foil for at least 15 minutes before carving, and carve each muscle section against its own grain.

Reducing fat content: The fat cap on top is best left on during roasting to self-baste the joint. Trim after if preferred.

Moombra Meats - Brisbane Valley, QLD
How They Are Raised
RaisingPasture raised on open land along Lake Wivenhoe
FinishingGrain rationed on pasture, 60-80 days
Stress handlingLow-stress handling practices
What Goes In
HormonesNone used
Feed AdditivesNone. Grain only.
PreservativesNone
Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate
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Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate

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Verified Nutrition Data
Nutritional Values
Data Source

FSANZ AFCD Release 3 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.

130kcal
Energy per 100g
130 kcal
546 kJ • typical average
Macronutrients per 100g
Protein20g
Complete protein. All essential amino acids present.
Total Fat5.6g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
No carbohydrates. No sugar. No starch.
Sodium49mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy
130 kcal / 546 kJ▼
Total energy from protein and fat.
Protein
20 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat
5.6 g▼
All fat occurs naturally in the beef. This cut is untrimmed - trimming visible fat will reduce total fat.
of which Saturated
2.16 g▼
Naturally present in beef. Not added during processing.
Carbohydrates
0 g▼
Beef contains no carbohydrates. No sugar, starch, coating, or marinade in this product.
of which Sugars
0 g▼
No added or naturally occurring sugars.
Sodium
49 mg▼
Naturally occurring sodium only. No salt added during processing or packaging.
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)
2.95 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
All values sourced from FSANZ AFCD Release 3 F000765 - Beef, rump steak, untrimmed, raw. Typical averages per 100g raw. Not dietary or medical advice.
Moombra Meats - Rump Roast
Independent Verification
Why This Rump Roast Earned the Nutrition Verified Tick
Verified Origin
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Farm name, location, region, and farmers are declared and verified against on-pack and marketing claims.
Full Supply Chain Traceability
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Processing facility, location, and distance from farm are declared. Batch-traceability confirmed under accredited standards.
Transparent Raising Practices
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Raising method, finishing method, feed inputs, and handling practices are declared and verified against on-pack and marketing claims.
Honest Finishing Methods
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The grain finishing period and declared feed mix are verified. No absolute or unprovable claims are made about the finishing process.
Accurate Nutritional Profile
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Nutritional values are sourced from FSANZ Australian Food Composition Database (Release 3, food key F000765) and presented as typical averages per 100g raw. They are not absolute or guaranteed values.
No Hidden Additives
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Full ingredient declaration is beef only. No additives, injections, or preservatives. Consistent with on-pack labelling.
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 fridge 1 hour before roasting for even cooking.
Best Cooking Method
Oven roast. Start hot to colour, reduce heat to finish.
Seasoning
Season the night before for best results.
Internal Temperature
Medium-rare: 55-57°C. Medium: 60-63°C. FSANZ safe minimum for whole beef cuts is 63°C.
Resting
Rest at least 20 minutes, loosely tented. Carve against the grain.
Recipe Suggestions
Recipes
01
Classic Roast Rump with GravyOven roast • 1.5 hrs • Serves 6
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You'll Need
1.2kg rump roast2 tbsp olive oil4 garlic cloves, cut into slivers3 sprigs rosemaryFlaky salt and cracked pepper2 brown onions, roughly chopped2 carrots, roughly chopped400ml beef stock1 tbsp plain flour1 tbsp Worcestershire sauce
Method
1Preheat oven to 220°C. Using a small knife, make incisions all over the roast and push garlic slivers and small rosemary sprigs in.
2Rub all over with olive oil, salt and pepper.
3Scatter onion and carrot in the base of a roasting pan. Sit beef on top fat side up.
4Roast at 220°C for 20 minutes to get colour. Reduce to 160°C. Roast until internal temp reaches 55°C for medium-rare (roughly 20 min per 500g at this stage).
5Remove beef and rest tented loosely with foil for 20 minutes.
6Place roasting pan on stovetop over medium heat. Mash vegetables. Add flour, stir 1 minute. Whisk in stock and Worcestershire. Simmer 5 minutes, strain and season.
Tip: Resting a roast is not optional. 20 minutes minimum. The temperature will rise 5-8°C during rest.
02
Slow-Roasted Rump with Herb CrustSlow roast • 3 hrs • Serves 6
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You'll Need
1.2kg rump roast3 tbsp Dijon mustard3 garlic cloves, minced1 tbsp fresh rosemary, finely chopped1 tbsp fresh thyme leaves2 tbsp olive oilFlaky salt and cracked pepper
Method
1Mix mustard, garlic, herbs and oil into a paste. Season generously.
2Coat the roast all over with the herb paste. Rest in the fridge uncovered for at least 4 hours, or overnight.
3Remove from fridge 1 hour before cooking. Preheat oven to 120°C.
4Roast for 2.5-3 hours until internal temp reaches 52°C.
5Blast at 230°C for 10 minutes to set the crust. Rest 20 minutes before carving.
Tip: The overnight salt dry-brine from the mustard paste makes a noticeable difference to the crust and flavour.
03
Herb-Crusted Rump Roast with Yorkshire PuddingsOven roast • 2 hrs • Serves 6
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You'll Need
1.2kg rump roast3 tbsp plain flour2 tbsp fresh rosemary, finely chopped2 tbsp fresh thyme leaves3 garlic cloves, minced2 tbsp olive oilFlaky salt and cracked pepper3 eggs175ml full-cream milk125g plain flour (for yorkshire puddings)Beef dripping or lard for Yorkshire pudding tin400ml beef stock for gravy
Method
1Mix 3 tbsp flour, rosemary, thyme, garlic, oil, salt and pepper into a paste. Coat the roast. Rest 1 hour or overnight.
2Preheat oven to 220°C. Roast for 20 minutes. Reduce to 170°C. Roast until internal temp reaches 55-57°C.
3Rest beef tented with foil for 20 minutes. Raise oven back to 220°C.
4Make Yorkshire batter: whisk eggs, milk and flour until smooth. Rest 10 minutes.
5Pour a small amount of dripping into each hole of a muffin tin. Heat in oven until smoking. Pour in batter until two-thirds full. Bake 18-20 minutes without opening the oven.
6While puddings cook, make gravy from pan drippings: add stock to roasting pan, simmer and scrape, strain and season.
7Carve roast thinly. Serve with Yorkshire puddings and gravy.
Tip: Do not open the oven while the Yorkshire puddings are cooking. The drop in temperature will collapse them. Set a timer and walk away.
Independently Verified by Nutrition Verified

Nutrition Verified confirms that what Moombra Meats 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 Release 3 F000765 and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.