Rump from $59/kg - Grain-fed Wagyu MB9+ - King River

Rump is the cut that gives you wagyu marbling and real beefy flavour without the premium cut price tag, and this King River whole rump delivers it by the kilo. At approximately 6.5 kg of grain fed wagyu graded MB9+, this is a serious piece of meat for households that cook often and value every dollar. Bold, rich, and endlessly versatile.

Break it down into thick rump steaks, portion it for the freezer, slice it thin for stir fries, or roast the whole piece for a crowd. The high marbling keeps it juicy and forgiving across every method, so you get consistent results whether you are searing steaks or carving a Sunday roast. At $59/kg for MB9+ wagyu, this is some of the best value marbling you will find anywhere.

📊 Specifications

🥩 Why Choose King River Wagyu Rump

A few good reasons this cut belongs in your cart.

• Grain fed wagyu sourcing: King River raises wagyu on a long grain finish, building the rich, even marbling that makes this rump eat well above its price.
• Independently graded MB9+: This sits at the top end of the marbling scale, so you get dense intramuscular fat running right through the cut.
• Serious marbling at value pricing: MB9+ marbling usually costs a fortune, but on rump you get that buttery richness for a fraction of the premium cut price.
• Whole piece value: Buying the full 6.5 kg lets you cut your own steaks, portion roasts, and stretch the value across a dozen meals or more.
• Cryovac sealed freshness: Every piece is vacuum sealed to lock in moisture and flavour from our cold room to your kitchen.
• Fair price on premium beef: At $59/kg this is genuine MB9+ wagyu rump at a price that makes weeknight wagyu a real thing.

📋 Product Details

Here's exactly what lands at your door.

• Cut: Whole rump, also known as rump cap and rump heart depending on how you break it down
• Pack size: Approximately 6.5 kg, one piece
• Breed: Wagyu
• Grade: MB9+
• Aging: Wet aged for a tender, juicy finish
• Origin: Australian raised and processed
• Storage: Refrigerate below 4C or freeze at minus 18C
• Shelf life: Up to 10 days chilled, up to 12 months frozen

🍷 Flavour and Texture

Rump brings the boldest, beefiest flavour of the popular steak cuts, and the wagyu marbling rounds it out with a buttery richness you can taste in every bite. The texture has a satisfying bite without being tough, and the MB9+ fat keeps it juicy from edge to edge. This is a cut with real character.

It loves a confident hand with seasoning. Salt, pepper, and a hot grill is all a rump steak truly needs, though a chimichurri or peppercorn sauce takes it further. Pair it with a bold Shiraz or a cold lager, and serve alongside roast potatoes, grilled vegetables, or a loaded salad.

🔥 How to Cook King River Wagyu Rump

The golden rule with wagyu rump is to cook it hot, keep it to medium rare, and always rest it before slicing against the grain.

For steaks: Cut the rump into steaks around 2.5 to 3 cm thick. Bring them to room temperature, pat dry, and season generously with salt. Sear in a screaming hot pan or on the grill for about 3 to 4 minutes each side for medium rare, aiming for an internal temperature of 52 to 54C. Rest for 5 minutes, then slice against the grain for maximum tenderness.

For a whole roast: Bring the piece to room temperature and season well. Sear all sides in a hot pan to build a crust, then transfer to an oven at 180C. Roast for roughly 15 to 18 minutes per 500 g for medium rare, pulling it at an internal temperature of 52 to 54C. Rest for 15 minutes under foil before carving thin slices across the grain.

Pro tip: always slice rump against the grain. It is the single biggest thing that turns a good rump steak into a tender one.

🌿 Sourced With Care

King River is a wagyu program built on patience and a long grain finish, raising cattle to develop the deep marbling that defines the brand. The focus is on consistent eating quality, which is why the rump grades so reliably at MB9+.

The cattle are grown out without added hormones, on a carefully managed feed program that builds the signature wagyu fat over time. Every carcase is fully traceable through the supply chain, and the meat is processed in Australian facilities under halal certification. You always know exactly what you are eating and where it came from.

🍽️ Perfect For

When you want premium marbling without the premium spend.

• Weeknight steak dinners: Cut your own rump steaks and put restaurant quality wagyu on the table any night of the week.
• BBQ entertaining: A high marbling rump is made for the grill, feeding a crowd with bold, juicy steaks.
• Smart meal prep: Portion the whole rump into steaks and roasts, freeze, and stretch one buy across weeks of meals.
• Sunday roasts: Cook the whole piece as a wagyu roast for a centrepiece that carves beautifully and feeds the family.

🧊 Packaging and Storage

Your rump arrives cryovac sealed to protect freshness and lock in moisture during transit. The vacuum seal also makes it easy to break the piece down and freeze portions straight away if you are not cooking it all within the week.

Store chilled below 4C and use within 10 days, or freeze at minus 18C for up to 12 months. To defrost, move the sealed meat to the fridge and allow 24 to 48 hours to thaw slowly. Never thaw at room temperature, as a gentle defrost protects the texture.

❓ FAQ

What is King River wagyu rump best used for?
It is best used for steaks, roasts, and high value meal prep. Cut it into thick rump steaks for the grill or pan, roast the whole piece for a crowd, or slice it thin for stir fries. The high MB9+ marbling means it performs well across nearly every cooking method.

How long does wagyu rump last in the fridge?
Sealed in its original cryovac, the rump keeps for up to 10 days refrigerated below 4C. Once opened or portioned, cook it within 2 to 3 days for best quality. For longer storage, freeze it at minus 18C for up to 12 months.

What is the difference between rump and sirloin?
Rump and sirloin are neighbouring cuts, but rump has a bolder, beefier flavour and a slightly firmer bite, while sirloin or porterhouse is a touch more tender. Rump also offers far better value by the kilo, which is why it is a favourite for steak lovers who cook often.

Is King River wagyu rump grain fed and halal?
Yes on both. King River rump is wagyu finished on a grain program to develop its MB9+ marbling, and it is halal certified. Every piece is Australian raised, processed without added hormones, and fully traceable.

How is the wagyu rump delivered?
It is delivered chilled or frozen in temperature tracked, insulated packaging to keep it perfectly cold from our cold room to your door. Delivery is Australia wide with a flat $30 shipping rate.

🤝 The King River Promise

Every King River rump is selected, graded, and sealed to bring you genuine MB9+ wagyu marbling at a price that makes sense. This is premium beef built for real kitchens and real budgets. Add it to your cart and taste how far great value wagyu can go.

🚚 Shipping and Delivery Information

Fast, temperature tracked delivery Australia wide.

🕒 Dispatch: Orders placed before the weekly cut off are dispatched within 1 to 2 business days.

📦 Estimated Delivery Times by Location

🧊 Cold Chain Delivery: Your order travels in insulated packaging with chilled gel packs to hold a safe temperature the whole way, so your wagyu arrives cold and ready to cook or freeze.

✅ Flat $30 shipping on every order, Australia wide.

✅ 100% Satisfaction Guarantee

We stand behind every cut we send. If anything is not right with your King River wagyu rump, contact us within 24 hours of delivery and we will sort it with a refund or replacement, no fuss. Your satisfaction is the whole point, and we will always make it right.