Angus Beef - Rump Steak

Product Description

Green Meadows Angus Beef - Rump Steak is grass-fed and free from added hormones and antibiotics. Sourced from the lush pastures of Coastal Taranaki, New Zealand, this premium cut of beef is a testament to the Carey family's 120 years of farming expertise.

Product Details

• 100% Grass-Fed: The Angus steers graze on nutrient-rich grass, cultivated in volcanic soil lightly salted by the nearby Tasman Sea, ensuring a delectable and natural flavor profile.
• Regeneratively Farmed: Green Meadows Beef is committed to sustainable farming practices, ensuring that the land is nurtured and the cattle are raised in harmony with nature.
• No Added Hormones and Antibiotics: Rest assured that the beef is free from any artificial enhancements, allowing you to enjoy a pure and wholesome dining experience.
• Fresh and Never Frozen: The Angus Rump Steak is packed fresh, preserving its natural tenderness and flavor, ready to be savored in your favorite recipes.

Storage Instructions

• Storage: Keep refrigerated and consume within 1 month from the date of purchase.
• Freezing: If not consumed on the day of purchase, the steak can be frozen and used within 1 month. Avoid refreezing once defrosted.

Suggested Pairings Enhance your Angus Beef - Rump Steak meal by pairing it with a bottle of full-bodied red wine, such as a Cabernet Sauvignon, to complement the rich flavors of the grass-fed beef. Additionally, consider serving with a side of roasted vegetables seasoned with herbs for a complete dining experience.

Suggested Recipe: Pan-Seared Rump Steak with Garlic Butter

1. Remove 2 Green Meadows Angus Beef Rump Steaks from the refrigerator and let them come to room temperature for about 30 minutes. Season both sides generously with salt and freshly ground black pepper.
2. Heat a heavy skillet or cast-iron pan over high heat. Once hot, add 1 tablespoon of olive oil and swirl to coat the bottom of the pan.
3. Place the steaks in the pan, and sear for 4-5 minutes on one side, without moving them, to get a good crust. Flip the steaks and cook for another 3-4 minutes for medium-rare, or longer depending on your desired doneness.
4. While the steaks are cooking, make the garlic butter by melting 2 tablespoons of butter in a small pan over medium heat. Add 2 minced garlic cloves and cook for 1-2 minutes until fragrant. Remove from heat and stir in 1 tablespoon of chopped fresh parsley.
5. Once the steaks are cooked to your liking, transfer them to a plate and let them rest for 5 minutes. This helps the juices redistribute throughout the steak.
6. Pour the garlic butter over the steaks just before serving.