Grain-fed Beef | Australia

John Dee D-Rump Boneless


*Price may vary depending on weight

D-rump is a classic sirloin steak that satisfies both your tastebuds and your wallet. This boneless cut from the top sirloin delivers a flavorful beefy punch with a good degree of tenderness, especially when cooked properly - ideal for grilling, roasting, or pan-searing.

Also known as: Picanha Boneless, Sirloin Cap Boneless, Coulette Boneless

John Dee's Silver Boneless D-Rump, also known as picanha or rump cap, delivers a flavor-packed punch! This triangular cut from the top of the sirloin offers a delicious balance of robust beefy flavor and satisfying tenderness.

John Dee Silver offers a delicious and reliable beef experience. These carefully selected cattle are grain-fed for a minimum of 100 days in the fertile Darling Downs region of Australia. This MSA-certifed beef is sourced from healthy steers and heifers, John Dee Silver focuses on consistent quality through humane processing and expert trimming to your specifications. With over 30 years of experience, the John Dee Silver brand is a trusted choice for supermarkets, food service distributors, and customers who seek flavorful, dependable beef.

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

Pan-Searing and Oven Finish:
1. Preheat: Set your oven to 425°F (220°C). Pat the D-rump dry.
2. Sear: Heat a heavy-bottomed skillet (cast-iron is ideal) over medium-high heat. Add oil and sear the D-rump on all sides until well-browned.
3. Oven Finish: Transfer the skillet directly to the oven. Roast to desired doneness:
- Medium-Rare: 10-12 minutes (internal temperature of 130-135°F)
- Medium: 12-15 minutes (internal temperature of 140-145°F)

1. Preheat: Prepare your grill for direct and indirect heat.
2. Sear: Sear the D-rump over direct heat for 2-3 minutes per side for a flavorful crust.
3. Indirect Finish: Move to indirect heat and close the lid. Continue grilling until desired doneness (see times above).

Resting and Serving
Rest the D-rump, tented with foil, for 5-10 minutes before slicing. Slice against the grain for maximum tenderness.

- Meat Thermometer: Essential for ensuring your perfect doneness.
- Flavor Boost: Add herbs or a garlic butter baste to the pan while searing for extra richness.

Rare (52-55°C / 125-130°F): Very soft texture, very red center. Delivers maximum D-rump flavor and some tenderness.

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

Medium (63-65°C / 145-150°F): Slightly firmer texture, light pink center. Still enjoyable, but some tenderness may be 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.