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Beef Rump & Loin - DEPOSIT

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Price: AUD $200.00 (8.00 KGS)
8.00 KGS
Calculated at checkout
Current Stock:
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Out of stock

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 Product Description

When Purchasing the Beef Rump and Loin Pack today you are paying a $200.00 Deposit, once we weigh the Rump and Loin we will calculate the final price and advise of the balance owing.

All our Grass Fed and Finished Rump and Loins weigh around 15kg and will yield you 8-9kg take home product. So the final cost of the Rump and Loin will be for example $21.00/kg x 15kg = $315.00

All other items purchased with this Pack will be delivered at the same time (No Split Deliveries)

Our skilled team of Butchers will pack and label your Beef in Cryovac Packaging

Please allow up to 14 days for us to receive your order, cut and pack it to your special requirements. Once completed you will receive a phone call to arrange a suitable delivery day.

Please use the check boxes above to select how you would like us the cut and prepare your Beef. 

If you would like anything different to the above options please mention this in the comments section when placing your order

We Deliver across Sydney, The Central Coast and The Blue Mountains every Wednesday, Thursday and Friday.

Click here to see the Beef Cut Chart

2 Facts about the Beef Rump & Loin

  1. The cuts that come from the Rump and Loin are some of the very best and include Rib Cutlets(also known as the Cattleman's Cutlet), T-BoneNew York (also known as Sirioin and Porterhouse), RumpEye Fillet, and Tenderloin
  2. The reason for the fillet and tenderloin being such tender cuts, with the least amount of connective tissue, is because they sit along the spine of the animal and do very little work. Cuts that come from parts of the animal that do do a lot work (e.g. leg) aren't as tender and need to be cooked differently (slowly). For these premium cuts from the Rump and Loin, they are best suited to pan-frying and barbecuing, or can be roasted whole in a very hot oven. 

Cooking Tips & Meal Inspiration for Beef Rump & Loin

Plenty more meal inspiration, for all cuts and meat varieties, is available on our blog.

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