Frozen Clearance Stock
Bindaree Butchery grain fed rump, snap frozen at peak freshness and offered at 30% below the fresh rate while limited quantities last. Same beef, simply frozen and priced to move. Once it is gone, it is gone.
Rump is the value cut that punches well above its price. It carries real beef flavour, holds up to hard heat, and at $18 per kilogram this is honest, useful meat rather than a special occasion splurge. 14.67kg across three pieces is enough to fill a freezer for a month.
Butcher's Notes
Cut Weight: 14.67kg in 3 pieces
Breed: Grain fed beef
Feeding: Grain finished
Processing: Whole rump primal, trimmed
Packaging: Vacuum sealed, freezer safe cryovac
Stock Status: Frozen clearance stock, limited quantities
Shelf Life: Frozen on arrival. Keeps up to 12 months frozen. Once thawed, use within 3 to 5 days and do not refreeze
Serving Size: Approximately 45 to 55 steaks
Cooking Methods: BBQ, pan searing, roasting, slow cooking
Bindaree: Volume Without Compromise
Bindaree Butchery is one of Australia's larger integrated beef operations, which is exactly why the pricing works. Scale means consistency in trim, weight and grading, and it means we can pass a genuinely low rate through without cutting corners on the product itself.
This is not offcut beef. It is a properly trimmed whole rump primal from a grain finished animal, the same cut you would pay considerably more for at a butcher counter.
Why Rump Is Underrated
Rump sits between the sirloin and the round, so it works harder than a fillet and less than a shin. That middle position is what gives it its character: firmer than a scotch, far more flavoursome than an eye fillet, and forgiving enough that you can cook it a few different ways without ruining it.
Cooked right, a rump steak eats better than a lot of dearer cuts. The trick is slicing it correctly, which most people get wrong.
About the Cut: Whole Rump
A whole rump contains several distinct muscles running in different directions. The rump cap sits on top under the fat layer and is the most prized section. Beneath it, the eye of rump, the tri tip and the D rump each have their own grain direction.
Buying it whole means you can seam it out and treat each muscle properly rather than cutting straight through all of them, which is what produces the tough rump steaks people complain about.
Best Ways to Cook It Right
Thaw slowly in the fridge over 24 to 48 hours. Bring to room temperature before cooking.
For steaks, cut 2.5cm thick and always across the grain. Salt 30 minutes ahead. Sear hard over high heat, three minutes per side, and pull at 52°C for medium rare. Rest for at least 5 minutes. Rump firms up if you overcook it, so stop earlier than you think.
For a whole roast, tie it, sear all sides, then roast at 180°C for around 25 minutes per kilogram. Pull at 55°C and rest 15 minutes.
The tri tip section is worth separating and cooking on its own over indirect heat, Santa Maria style.
Flavour Profile: Deep, Beefy, Honest
Grain finishing gives this rump a rounder, slightly sweeter flavour than a straight grass fed equivalent, with enough fat through the muscle to keep it juicy over high heat.
It takes marinades and rubs well, which lean premium cuts do not. Chimichurri, a garlic and rosemary rub, or a soy and ginger marinade all work here.
Packaging, Freshness, and Delivery Assurance
Each piece is cryovac sealed, snap frozen, and clearly labelled. Snap freezing locks the beef at peak freshness so quality and flavour are fully preserved.
Orders ship frozen via nationwide cold chain courier with temperature control maintained throughout transit. Your beef arrives frozen or part thawed depending on your location and transit time. Keep it frozen until you are ready, then thaw slowly in the fridge. Once thawed, use within 3 to 5 days and do not refreeze.
Frozen Clearance, Same Quality
Frozen clearance is smart buying. This is the same Bindaree rump from our core range, frozen at its best and offered at a sharper price to clear stock. At $18 per kilogram it is one of the best value cuts in the store.
Ideal For…
This rump suits everyday cooking and bulk buying:
Family meals and weekly rotation.
Meal prep, portioned and vac sealed.
BBQ steaks that do not cost premium money.
Stir fry, sandwich steaks and steak salads.
Anyone stocking a freezer without overspending.
Why Buy Bindaree from Carnivore Society?
At Carnivore Society we stock across the full range, not just the top end. Bindaree gives our customers a properly butchered, consistently graded cut at a price that makes weekly beef realistic.
Every cut is professionally handled, transparently sourced, and delivered frozen so it arrives ready to perform.
Bulk Beef, Sharper Price
14.67kg of grain fed rump at $18 per kilogram instead of $27. Roughly 50 steaks for $264.
Order today while this frozen clearance stock lasts.
