Sourced from Fairfields Farm in Napier (Greenfields Beef Protocol), these products enjoy full traceability, as well as being slaughtered in Bredasdorp very near to the Farm. All the beef is hung for 8-14 days on the bone, thereafter a further dry-aging process happens for two weeks.
Rump is one of the more tender portions and probably the most sought-after steak in South Africa. This is because it’s one of the most active areas of the cow’s body and requires a long time to cook in order to soften. Ideally, rump steak should be cooked on low heat for several hours.