Big flavour and great texture is what makes the rump a really great cut of beef - in terms of value for money too. Make that a Wagyu rump and the flavour profile multiplies tenfold, due to the marbling content. Grill as is or use for stir-fries…or cube and skewer for some fantastic kebabs. We recommend you cook this to a medium instead of medium-rare, to allow the fat to break down for a more juicy steak. Salt generously, it enhances the caramelisation process.
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