Aged for a minimum of 21 days, this favourite Wakanui rump steak is Angus and Hereford beef that has been grazed on the fertile grasslands of the South Island and then finished on a 90 day grain diet. The combination of feed creates a superb marriage of flavours from the pasture and marbling and texture created by the grain.

600g, 2 portions per pack.

How to cook: Allow the steak to come to room temperature and season generously with salt and pepper and a little oil. Fry or barbecue until the rump is medium to medium rare. We love our Wakanui rump served with steak fries and creamed spinach.


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