John Dee D-rump (Sirloin) GF Angus MB3+ Prime

John Dee Super Gold D-rump (Sirloin) Angus MB3+ Prime is a triangular cut boasts a delicious balance of robust beefy flavor and a satisfying tenderness. With a moderate marbling score of MB3, it offers a flavorful boost compared to leaner cuts. To top it off, a USDA Prime grade guarantees superior quality and an even more enjoyable steak.

Experience unparalleled beef with John Dee Super Gold Angus. Raised with care on natural pastures in Australia's pristine Darling Downs, these cattle are antibiotic-free and HGP-free. For exceptional marbling and tenderness, select steers and heifers are grain-fed 150-250 days. John Dee's commitment extends to humane processing and meticulous grading under the AUSMEAT system. Only carcasses achieving a marbling score of 3+ qualify as Super Gold. Carefully aged and expertly trimmed, this beef has captivated discerning chefs and customers for over 30 years. Indulge in superior quality and consistency.

- Grain-fed
- Australian Grown & Made
- 100% Antibiotic-Free
- HGP-Free
- HALAL Certified
- MSA-graded / AUSMEAT-graded
- Delivered frozen
- Exceptionally marbled
- Luxuriously tender

Important Notes:
- Good Marbling: D-rump with this level of marbling benefits from methods that create a sear without overcooking.
- Medium-Rare Is Ideal: This cut is best enjoyed at medium-rare for maximum tenderness and juiciness.

Pan-Searing and Oven Finish:
1. Preheat oven to 220°C (425°F).
2. Heat a cast-iron skillet or grill pan over medium-high heat.
3. Sear D-rump for 2-3 minutes per side for a nice crust.
4. Transfer to the preheated oven and roast until desired doneness.

Reverse Sear:
1. Preheat the oven to a low temperature of 100-120°C (225-250°F).
2. Slow-roast D-rump on a wire rack on a baking sheet until about 10-15 degrees below your desired final temperature.
3. Heat a skillet or grill pan to very high heat. Sear 1-2 minutes per side to get a rich, flavorful crust.

Grilling:
1. Preheat the grill to medium-high heat.
2. Grill D-rump over direct heat for 2-3 minutes per side for a nice sear.
3. Move to indirect heat and close the grill lid. Cook until desired doneness.

Tips
- Thermometer is Key: A meat thermometer is crucial, aiming for medium-rare (54-57°C/130-135°F ).
- Resting Is Essential: Let the D-rump rest for 5-10 minutes before slicing to ensure maximum juiciness.
- Slice Against the Grain: Cut across the grain for the most tender bites.

Rare (52-55°C / 125-130°F): Very soft texture, very red center. Delivers maximum richness.

Medium-Rare (57-60°C / 135-140°F): Highly recommended for D-rump. The ideal balance of tenderness, juiciness, and the incredible flavor of this cut. Center is bright pink and warm.

Medium (63-65°C / 145-150°F): Slightly firmer texture, light pink center. Still tender and flavorful, but some of the luxurious melt-in-the-mouth quality is diminished.

Medium-Well (68-70°C / 155-160°F): Pinkish-gray center, noticeably firmer. Suitable if you prefer a more cooked-through steak, but some tenderness may be lost.

Well-Done (Above 71°C / 160°F): Generally not recommended for D-rump, as it can become tough and dry.

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

For over 75 years, John Dee, a family-owned Australian beef company with four generations of experience, has been a trusted name in quality beef. Located in Warwick, Queensland, they source prime cattle and prioritize excellence in processing to deliver outstanding products to customers worldwide. Their commitment extends beyond taste, encompassing safety, environmental responsibility, and adherence to international standards. This dedication ensures a sustainable and ethical brand, shaping the future of global beef supply.