Kalahari Wild Beef 35-Day Dry Aged Rump Steak (Boneless)

Bold, Unapologetic Flavor & Exceptional Value

For meat lovers who prioritize deep, beefy flavor above all else, our Kalahari Wild Beef Rump Steak is an absolute champion. Cut from the hindquarter where the muscle works hard, rump is traditionally renowned as the most flavorful steak on the carcass. By removing the bone and expertly trimming each steak, our butchers deliver a thick, succulent cut that offers maximum edible value and uniform cooking.

Sourced from 100% grass-fed cattle that roam the vast, mineral-rich Kalahari plains, this steak begins with a naturally robust, clean taste. We elevate it to extraordinary heights through our signature 35-day dry-aging process. Over five full weeks in our climate-controlled chambers, natural evaporation draws out excess moisture, concentrating the beef’s natural sugars and proteins. Native enzymes work continuously to tenderize the dense muscle fibers, transforming a traditionally firm cut into a surprisingly tender steak boasting a profound, nutty, and savory depth.

Cooking Inspiration:

Because rump is a lean, flavorful cut, it performs best when cooked quickly over high heat to medium-rare:

• The High-Heat Pan Sear: Bring your steak to room temperature and pat it completely dry. Season liberally with coarse sea salt. Heat a heavy cast-iron skillet until smoking hot with a splash of high-smoke-point oil. Sear for 2 to 3 minutes per side to develop a rich, dark crust.

• Baste & Rest: Add a knob of butter, smashed garlic, and fresh thyme in the last minute of cooking, spooning the melted butter over the steak. Aim for medium-rare (52°C–54°C) to keep the muscle fibers juicy and soft. Resting is essential: allow the steak to rest for at least 6 to 8 minutes on a warm board, then slice across the grain for maximum tenderness.