Argentinian Rump Steak

A classic cut full of flavour.
Our Argentinian Rump Steak (Cuadril) is a versatile, lean cut with a bold beefy taste and firm texture. Popular in Argentine asados, it balances tenderness and flavour, making it ideal for both quick grilling and slow roasting.

Best enjoyed when:

• Grilled over high heat for a smoky sear and juicy interior
• Pan-seared and finished in the oven with herbs and garlic
• Sliced thinly for stir-fries, sandwiches, or salads
• Roasted whole and carved for a family-style meal

Versatile and hearty: rump is prized in Argentina for its adaptability—equally delicious at the weekend BBQ or as the centrepiece of a comforting dinner.

⚡ Cooking tip: For best tenderness, cook to medium-rare (63°C) and slice thinly against the grain before serving.