OBE Organic Rost Biff is the certified organic rump with the cap and D-rump removed, leaving one lean, even muscle that portions into steaks with almost no waste. It is the cut butchers keep for themselves when they want yield.
Supplied to us by Thomas Foods, each piece arrives chilled, individually wrapped and vacuum sealed.
Overview
Why Choose This Cut
Rost biff is what is left when the rump cap and the D-rump are taken off: a single, uniform muscle with a consistent grain running end to end. That uniformity is the point. Every steak you cut is the same thickness, the same shape and cooks in the same time, which matters when you are feeding a table or running a service. Trim loss is minimal.
Sourced With Care
OBE Organic is a producer group running certified organic cattle across the Channel Country, the flood-plain system spanning south-west Queensland and north-east South Australia. No synthetic chemicals, no hormonal growth promotants, no routine antibiotics, and the certification is independently audited rather than self-declared.
Why Organic Grass Fed Matters
Pasture-raised, grass-finished beef is leaner than grain-fed, with firmer, yellower fat and a more mineral flavour. On a lean cut like rost biff that means a hot, fast cook and a proper rest. It is not a cut that forgives overcooking.
Packaging and Storage
Individually wrapped and vacuum sealed, packed chilled and shipped in insulated packaging with ice. Keep chilled at 0 to 4 degrees on arrival, or freeze on the day of delivery if you are not using it within the fresh window.
The Carnivore Society Promise
We buy by the carton from the same suppliers that service restaurants, and we price off what we pay.
Specifications
| Weight |
20 kg full box or 10 kg half box |
| Cut |
Rost biff, rump with cap and D-rump removed, boneless |
| Certification |
Certified organic |
| Feed |
Grass fed |
| Origin |
Channel Country, Australia |
| Packaging |
Individually wrapped, vacuum sealed |
| Country of origin |
Australia |
| Storage |
Chilled 0 to 4 degrees, or frozen |
| Allergens |
None |
Cooking and Flavour
Cut steaks 3 cm thick across the grain. Season with salt, get the pan or grill properly hot, and cook to 52 to 55 degrees internal for medium rare. Rest for half the cooking time. Because the muscle is uniform, a batch of steaks will all land together, which is the practical advantage of this cut.
Whole roasting works well too. Tie it, brown it hard in a pan, then roast at 180 degrees to 52 degrees internal, rest 20 minutes and carve thin across the grain.
It also takes a marinade better than a marbled cut, since there is less fat to carry flavour. Soy, garlic and a little sugar overnight makes a strong stir-fry or skewer.
Pairs with chimichurri, horseradish cream, mustard, anchovy butter and charred onion. Grass-fed beef handles assertive accompaniments well.
FAQ
What is rost biff?
Rost biff is a trade name for the rump with the rump cap and the D-rump removed, leaving the central eye muscle. It is sometimes called the eye of rump. The name comes from the Scandinavian export trade, where the cut is sold under that label. It is leaner and more uniform than a whole rump.
How is rost biff different from a whole rump?
A whole rump is three muscles: the cap, the D-rump and the centre eye. Rost biff is just the eye, with the other two taken off. You lose the rich, fatty cap that people cook as picanha, but you gain a single uniform muscle that portions into identical steaks with almost no trimming.
How should I cook rost biff so it stays tender?
Cook it hot and fast to medium rare, 52 to 55 degrees internal, then rest it for at least half the cooking time. Always slice across the grain. Being lean and grass-fed, it firms up quickly past medium. If you prefer beef cooked further, braise it instead of grilling it.
How many steaks will I get?
A rost biff piece typically runs 4 to 5 kg and yields roughly 13 to 16 steaks at 300 grams each, with very little waste. A 20 kg full box gives you four to five pieces.
What does certified organic mean here?
It means the whole production system has been independently audited: no synthetic fertilisers or pesticides on the pasture, no hormonal growth promotants, no routine antibiotics, and full traceability from paddock to pack. It is a verified standard, unlike unregulated marketing terms such as natural or clean.
Can I freeze it?
Yes. Freeze on the day it arrives while the vacuum seal is intact and it holds quality for up to twelve months. Thaw in the fridge over 24 hours rather than at room temperature or in water, and do not refreeze once thawed. Portion before freezing if you want steaks you can defrost one at a time.
Why is the fat on this beef yellow rather than white?
Cattle grazing pasture store beta-carotene from grass in their fat, which gives it a creamy to yellow tone. Grain-finished cattle produce whiter fat. On a certified organic grass-fed label, yellow fat is confirmation the pasture diet is real.
