All Burnham Grazing Products
Macronutrients per 100g
Burnham Grazing | Banana Shire, Central QLD
A whole rump, tied and ready to roast. Great value for a family meal with good leftovers.
FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
Cut OverviewAbout This Cut
A whole rump tied and trimmed for roasting. The rump has real muscle work built in, giving it a firm bite and deep flavour that holds up to a proper roast.
Tip: Salt the whole rump the day before and leave it uncovered in the fridge. Dry brine gives better crust and deeper seasoning.
The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
US OrganicFarm certified
Biodynamic
CertifiedFarm certified
CertifiedFarm certified
Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.
Nutrition
Nutritional Values
Data Source
F000766 - Beef, rump roast, untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
140kcal
Energy per 100g
140 kcal
586 kJ · typical average
Protein22.0g
Complete protein. All essential amino acids present.
Total Fat6.0g
Naturally occurring. Trimming visible fat will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium55mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy140 kcal / 586 kJ▼
Total energy from protein and fat.
Protein22.0 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat6.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated2.5 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium55 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron2.1 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc4.0 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.4 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.3 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)5.7 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 60 minutes before cooking for an even roast.
Best Cooking Method
Sear in a hot pan, then roast at 180°C. Pull at target temperature.
Seasoning
Generous flaky salt and cracked pepper. Rub with tallow or oil before searing.
Internal Temperature
Medium-rare 55-57°C. Medium 60-63°C. FSANZ safe minimum for whole cuts is 63°C.
Resting
Rest at least 15 minutes under loose foil. Slice against the grain.
Recipe Suggestions
Recipes
01
Classic Rump Roast with Pan Gravy
▼You'll Need
1.5kg rump roast, tied2 tbsp beef tallow4 garlic cloves, smashed4 sprigs rosemary1 onion, quartered500ml beef stock2 tbsp plain flourSalt and pepper
Method1Salt roast on all sides 24 hours ahead. Rest uncovered in fridge.
2Bring to room temperature 60 minutes before cooking. Heat oven to 220°C.
3Sear roast in hot pan with tallow on all sides (about 8 minutes total).
4Transfer to oven tray with garlic, rosemary, onion. Roast at 180°C until 55°C internal (about 45-60 minutes).
5Rest 20 minutes loosely covered. Pour pan juices into a pan, add stock, whisk in flour. Simmer until thickened. Carve roast thin against the grain.
Tip: Tie the roast with cooking twine at 3cm intervals. Keeps the shape and ensures even cooking.
02
Herb-Crusted Rump Roast
▼You'll Need
1.5kg rump roast2 tbsp Dijon mustard4 garlic cloves, minced2 tbsp fresh rosemary, chopped2 tbsp fresh thyme, chopped50g panko breadcrumbs2 tbsp olive oilSalt and pepper
Method1Heat oven to 220°C. Season roast well. Sear on all sides in a hot pan.
2Mix mustard, garlic, herbs, breadcrumbs and olive oil into a paste.
3Spread paste thickly over the top and sides of the roast.
4Roast at 180°C until 55°C internal (about 50-60 minutes for medium-rare).
5Rest 20 minutes. Carve thin. The crust should stay intact with a sharp knife.
Tip: Let the crust form before adding the roast to the oven. Press it on firmly so it sticks during cooking.
03
Cold Roast Beef and Horseradish Sandwich
▼You'll Need
400g cold cooked Burnham Grazing rump roast, thinly sliced8 thick slices sourdough50g butter, softened4 tbsp hot horseradish cream4 handfuls rocket2 tomatoes, sliced1 small red onion, thinly slicedFlaky salt and cracked pepperDijon mustard
Method1Butter the sourdough on one side. Spread the other with horseradish cream.
2Layer rocket on the bottom slice.
3Pile thinly sliced rump on top. Season with flaky salt and cracked pepper.
4Top with tomato, red onion and a small dab of Dijon.
5Close, press down lightly, slice in half on a diagonal.
Tip: Sliced cold rump is one of the great Sunday-leftover dinners. Slice it as thin as you can. Quality bread matters as much as the meat.
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