All Moombra Meats Products
Rump
Rump
Steak
Pasture RaisedVerified Origin
Moombra Meats | Brisbane Valley, QLD
Full-flavoured hindquarter steak with fine marbling and real bite.
FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookPan / BBQ
TextureLean with some chew
FatLow-Moderate
Serve55-60°C
Cut Overview
About This Cut
Rump is a working muscle from the back leg, so it has more chew than premium cuts but better value and bigger flavour. Fine marbling keeps it juicy when cooked right. Hot pan or BBQ, 3 minutes each side for medium-rare, rest 5 minutes, then slice against the grain.
Reducing fat content: Trimming the fat cap before cooking reduces overall fat content significantly.
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
Hear From The Farmers
Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate
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
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
Energy130 kcal / 546 kJ▼
Total energy from protein and fat.
Protein20 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat5.6 g▼
All fat occurs naturally in the beef. This cut is untrimmed - trimming visible fat will reduce total fat.
of which Saturated2.16 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates. No sugar, starch, coating, or marinade in this product.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium49 mg▼
Naturally occurring sodium only. No salt added during processing or packaging.
Micronutrients
Iron2.06 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc3.95 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.4 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.2 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.
Independent Verification
Why This Rump Steak Earned the Nutrition Verified Tick
Verified Origin
▼Farm name, location, region, and farmers are declared and verified against on-pack and marketing claims.
Full Supply Chain Traceability
▼Processing facility, location, and distance from farm are declared. Batch-traceability confirmed under accredited standards.
Transparent Raising Practices
▼Raising method, finishing method, feed inputs, and handling practices are declared and verified against on-pack and marketing claims.
Honest Finishing Methods
▼The grain finishing period and declared feed mix are verified. No absolute or unprovable claims are made about the finishing process.
Accurate Nutritional Profile
▼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
▼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 the fridge 30 minutes before cooking.
Best Cooking Method
Best cooked in a hot pan or on the BBQ. High heat, short cook.
Seasoning
Season with flaky salt before cooking. Pepper after.
Internal Temperature
Medium-rare: 55-57°C. Medium: 60-63°C. FSANZ safe minimum for whole beef cuts is 63°C.
Resting
Rest for at least 5 minutes before slicing. Slice against the grain.
Recipe Suggestions
Recipes
01
Pan-Seared Rump with Red Wine Jus
▼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 black pepper
Method1Remove 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 to the pan. Baste with the rendered fat for 30 seconds. Remove steaks and rest on a wire rack.
4Deglaze pan with red wine, scraping up the fond. Reduce by half. Add stock and reduce by half again.
5Remove from heat. Stir in cold butter until glossy. Season. Slice steak against the grain and spoon jus over.
Tip: Rump is lean. Pull it at 55°C for medium-rare. It will carry over to 58-60°C while resting.
02
BBQ Rump with Chimichurri
▼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
Method1Make chimichurri: combine parsley, garlic, chilli, vinegar and olive oil. Season and set aside for at least 20 minutes.
2Bring steaks to room temperature. Season well with flaky salt.
3Get BBQ grill grates very hot. Cook steaks 3-4 minutes per side for medium-rare.
4Rest for 5 minutes then slice against the grain.
5Spoon chimichurri generously over sliced steak and serve immediately.
Tip: Chimichurri keeps in the fridge for 3 days and works on everything.
03
Thai Rump Salad (Nam Tok)
▼You'll Need
500g rump steak (1-2 steaks)3 tbsp fish sauce2 tbsp lime juice1 tsp caster sugar1-2 tsp chilli flakes (to taste)3 shallots, finely sliced1 stalk lemongrass, white part finely sliced2 tbsp toasted rice powder (dry-toast raw rice in a pan, then grind)Handful fresh mint leavesHandful fresh coriander leavesSliced cucumber and steamed jasmine rice to serve
Method1Make toasted rice powder: dry-toast 2 tbsp raw jasmine rice in a pan until golden and nutty. Cool and grind coarsely in a mortar or spice grinder.
2Cook steak on a hot BBQ or pan, 3-4 minutes per side for medium-rare. Rest 5 minutes.
3Slice steak thinly against the grain.
4Mix fish sauce, lime juice and sugar until sugar dissolves. Toss through the steak slices.
5Add shallots, lemongrass, chilli flakes, mint and coriander. Toss well.
6Scatter toasted rice powder over the top. Serve immediately with cucumber and steamed rice.
Tip: Toasted rice powder is the key ingredient that makes nam tok taste like nam tok. It adds a nutty, slightly smoky note you cannot replicate any other way.
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.
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