• Raised on pasture year-round with no grain finishing
• Aged up to 14 days to enhance tenderness and flavour
• Butcher-grade cut: boneless sirloin steak
• Fresh, never frozen – vacuum-packed for peak quality, giving your family optimal freshness
• Proudly Australian – sourced, processed and packed locally
• No use of growth hormones in beef, mRNA vaccines, or other unnecessary additives such as Bovaer

Beef rump medallions are lean, tender, and quick-cooking, ideal for high-heat searing.

Pat the medallions dry with paper towels, then with olive oil and season generously with salt and pepper.

Cook in a cast-iron skillet or BBQ grill for 3-4 minutes on the first side without moving them to form a crust. Turn the steaks and cook for another 3-4 minutes for medium-rare (internal temperature of 55°C).

Transfer to a warm plate, cover loosely with foil, and rest for 5 minutes.

• Rendering fat: If the medallion has a fat cap, use tongs to hold it on its side, pressing it down to render the fat until golden brown.
• Don't move them: When searing, let the pan do the work; only flip when the meat lifts easily (about 3-4 minutes).
• Signs of doneness: Look for small beads of blood appearing on the top of the un-flipped side to indicate it is time to turn.
• Rest: Always rest for at least 5 minutes before serving to let the muscles relax.
• Serve with creamy mushroom sauce and a side of roasted root vegetables.