Australian Grass-Fed Beef Rump Cubes
₱680.00 / pack
Diced beef from the rump of an Australian grass-fed cattle, these beef rump cubes are ideal to use for beef fondue or a hearty beef stew.
The meat becomes tender and flavorful when cooked, lean cut with little fat that is great as your red meat portion in a well-balanced diet. Versatile and easy to pair, they mix well to any meat and vegetable dishes.
These lean cuts are an excellent source of protein with 44% of the daily recommended value for every one hundred grams. This is one of the key nutrient our body needs on a daily basis, to keep the body strength going. It helps in weight management, prolonging satiety and preventing hunger pangs.
Abundant in vitamin B12. The same serving has 105% of the recommended daily intake. This B vitamin contributes in promoting a healthy immune system, preventing fatigue, and enhacing the mood.
They also contain a moderate dose of iron and a good source of zinc. The latter helps as well in immune system and brain health. Also, they are low in sodium, containing only 60 mg per 100g.
Pair along with vegetables and carbs and enjoy a complete healthy meal.
How to Cook:
Pan-fry, Stir-fry, Barbecue
Dry first the cuts before pan-frying to make them brown well.
When marinaded, drain and pat dry with a paper towel.
For stir-frying, coat in spices or mixture for protection and to let the moisture remain.
Allow space in between the cubes when cooking.
Delivery and Packaging:
Delivered frozen, vacuum packed per pound (454g).
100 g Australian Beef Rump Cubes
1 cup shredded lettuce
1 cup shredded cabbage
1 carrot, stripped thinly
1 cucumber, stripped thinly
1 tbsp tahini
1 lemon, juice and zest
1 tsp honey
1 tsp olive oil
1 tbsp pumpkin seeds
1 tsp mixed herbs for salad
1 tbsp almonds, chopped
Salt and pepper
Heat non-stick pan over medium-high temperature.
Massage rump cubes with olive oil then sprinkle with salt and pepper.
Let rest for a while to absorb flavor.
Pan-fry for 3 to 4 minutes each side or until golden brown.
In a salad bowl, combine the lettuce, cabbage, carrot and cucumber.
For the dressing, mix tahini, the juice and zest of lemon, and honey (add a spoonful of water for your preferred consistency and drizzle with salt and pepper to season).
Pour dressing over salad.
Top with pan-fried rump cubes and drizzle again with remaining dressing.
Sprinkle with pumpkin seeds, mixed herbs, and almonds.
Serve and enjoy!