Rump from $26/kg - 100% Grass-Fed Angus Beef - AMG

Sourced With Care

AMG is one of Australia's most established Victorian beef processors, founded in 2013 with plants in Dandenong and Deniliquin. AMG sources 100% grass fed Black Angus from trusted accredited farmers across Victoria and Gippsland.

The region's high rainfall and rich grazing pastures produce well fed cattle year round, with consistent quality and full traceability from paddock to pack. Every animal is raised free from added hormones and antibiotics, then MSA graded for guaranteed eating quality. Each whole rump is hand selected at Cost Cut Meats before it is packed for dispatch.

Why Grass Fed Matters

Grass fed beef is leaner, deeper in flavour, and higher in omega 3 fatty acids than grain finished alternatives. Cattle raised on pasture develop muscle slowly and naturally, building the connective tissue and fat distribution that gives the meat its character.

Across a whole rump that pays off three different ways. The picanha gets a clean, rich fat cap, the rostbiff develops a deep, herbaceous beef note, and the tri tip lands bold and savoury in between. The grass fed finish ties all three together with a consistency you don't get from grain fed rump, so every cut you break out of the primal carries the same quality.

Packaging and Storage

Each whole rump is cryovac sealed and chilled at the point of butchery to lock in flavour, texture, and shelf life. The vacuum packed primal is then placed into an insulated box with food safe freezer packs for the journey to your door, keeping everything at fridge temperature from dispatch through to delivery.

Once it arrives, keep the rump refrigerated below 4C and use within 5 to 7 days while sealed in the cryovac bag. To freeze, break the primal down into sub primals first, vac seal each piece, and store at minus 18C for up to 12 months. Defrost slowly in the fridge over 24 to 48 hours for the best texture, never on the bench, and never refreeze once thawed.

The Cost Cut Meats Promise

Four premium cuts in one fair priced piece, every single time, backed by MSA grading and full paddock to pack traceability. If it doesn't meet your standards, it doesn't meet ours. Add to cart, sharpen your knife, and start eating like a butcher.

Flavour and Texture

A whole rump gives you three distinct eating experiences from one piece of beef. The picanha (rump cap) is rich and buttery with a thick fat cap that crisps up beautifully on the BBQ. The rostbiff (rump centre) is lean, fine grained, and full of deep beef flavour. The tri tip sits somewhere in between, with bold flavour and a satisfying chew.

The grass fed finish ties them all together with a clean, herbaceous beef note you don't get from grain fed rump. It pairs beautifully with chimichurri, smoked salt, a smear of mustard, or a peppery red wine. Three cuts, one consistent quality across the whole primal.

How to Cook a Whole Rump

How you cook the whole rump depends on whether you break it down first, and we strongly recommend you do. You'll get four different meals out of one piece. To break it down, locate the line of fat between the rump cap and the centre, follow it with a sharp knife to separate the picanha, then trim the small tri tip from the side. The large lean piece left is your rostbiff. Trim any silver skin and reserve the trim for mince.

For Picanha (Rump Cap)

Score the fat cap, salt heavily, and BBQ fat side down first for 8 to 10 minutes to render. Flip and cook 5 to 7 minutes until the internal temp hits 55C. Rest 10 minutes and slice thin against the grain.

For Rostbiff (Rump Centre)

Sear all sides hot, then roast at 200C for 15 to 20 minutes per 500g. Pull at 55C internal for medium rare, rest 15 minutes, and slice thin against the grain.

For Tri Tip

Sear hot, then finish in a 200C oven for 15 to 20 minutes. Pull at 55C internal, rest 10 minutes, and slice thin against the grain.

Pro Tip

Watch a 90 second video on how to break down a whole rump before you start. It's easier than it looks, and once you've done it once you'll never buy pre cut rump steaks again.

Perfect For

One whole rump, four meals, one fair price.

Readable version

• Brazilian BBQ: Break out the picanha, skewer Brazilian style, and slow grill over coals.
• Sunday roasts: Roast the rostbiff whole and serve sliced thin with horseradish cream.
• Steak nights and grills: Tri tip grilled hot and fast, sliced thin for tacos or a steak salad.
• Meal prep and bulk cooking: Portion the rostbiff into steaks, and use the trim for premium burger patties.