Product description:

Well flavored with a distinctive grain, our BaladyFarms Rump Tail is perfect for those who like a bit of character in their beef. Our Rump Tail is best cooked fast and hot, and most suited to cooking on the barbecue. The smokey caramelization of carefully charred meat complements the rich beefy flavor of this interesting cut.

A good marinade can be beneficial in adding flavor and further tenderizing. Marinades can be made from many ingredients such as olive oil, apple juice, apple cider vinegar, or lemon juice, all which have tenderizing properties. Feel free to experiment with new and different marinades and enjoy a quick, tasty meal!

One piece of Tti-Tip Steak if cut with 2cm usually weights (80-200 Grams) approx.

Help yourself to BaladyFarms Meats favorite Tti-Tip steak recipes, located under the cooking tips & Instructions tab.

Note that: The actual exact weight of the order would be after cutting and packing on the delivery day, the total charge may be increased or decreased slightly, so the checkout would be an approximate charge till the exact weight occurred.

Other names:

Rump Tail, Newport Steak, Santa Maria Steak, Triangle Steak.

Ingredients:

100% Young local (Balady) breed freely farming without any binding.

Around 60% Grass-fed "Hegazi clover, beet, fennel,.." , 40% Grains "Beans, corn, rice rusk, .." Professionally mixed all together at our farm under our supervision

Minimal travel time to the governmental abattoir

Slaughtered at the governmental abattoir to have the approvals and the required stamps

GMO free

Raised naturally without any hormones

Clean, happy & well looked after animals

Ways of cooking:

Stir-Fry, BBQ , Sous vide way, Skillet to oven (Fast cooking)

Cooking tips & Instructions:

Take a cast-iron pan and place over a high heat. Season the rump tail all over with pure sea salt. Once the pan is smoking hot add a little beef dripping and place the rump tail into the center of the pan. Sear and caramelize the rump tail all over. Turn the heat down and keep turning the rump tail every couple of minutes. The rump tail is cooked when the center of the joint reaches 47C. Leave to rest for 10 minutes and slice thinly.