This cut is sourced from wagyu that roam the Northern Rangelands of Australia. Raised on open pastures and finished on carefully-selected grains for a minimum of 250 days to deliver fine marbling that is the signature of wagyu. Wagyu is graded on its marbling, the visible fine lines of natural fat that melts as you cook it, delivering exceptional tenderness. With a marbling score of 4-5, this cut delivers a beefy taste with juiciness and mouth watering flavour. Our passionate Innovation Chef Richard, recommends sautéed mushrooms and asparagus as a side dish to complement and enhance your tasting experience. Cut Guide Cut from the rump, this wagyu rump steak is tender and juicy as the marbling melts through the steak during the cooking process.
Storage Instructions: Keep Refrigerated
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