Chilled Argentinian Grass-Fed Beef Rump Dice/Steak 200g
Chilled Argentina grass-fed beef rump — naturally raised on the open Pampas grasslands for rich, robust flavour and lean, clean texture. The 200g portion is the perfect size for one person as a steak or for two as stir-fry dice. As an everyday grass-fed beef Singapore cut, rump strikes the best balance of flavour, tenderness and price — leaner than ribeye, more flavourful than sirloin, and far more affordable than wagyu. Airflown chilled, never frozen.
Key Benefits
- 100% grass-fed Argentine beef from open Pampas pastures
- Chilled — never frozen — for fresher texture and flavour
- 200g portion: perfect single steak or two-person stir-fry
- Leaner than grain-fed beef with higher omega-3 ratio
- No added hormones or antibiotics
- Versatile: pan-sear, stir-fry, beef bowl, kebabs, fajitas, beef salad
- Great everyday Argentine beef Singapore cut at an everyday price
Why Argentine Rump Is the Smart Steak Choice
Rump is the cut Argentine grill masters reach for when they want pure beef flavour without overspending. Sitting between sirloin and round, rump has just enough fat to stay juicy through a hot pan-sear, but stays lean enough that you can eat it weekly without guilt. Grass-fed Argentine rump in particular has the deep, mineral-rich flavour that grain-fed beef simply doesn't deliver.
How to Cook a 200g Rump Steak
- Pan-sear (steak): Salt 30 minutes ahead, sear in a smoking-hot cast iron pan with butter for 2 minutes per side, baste with garlic and thyme, rest 5 minutes
- Stir-fry (dice): Cut into 2cm cubes, stir-fry on highest heat for 90 seconds with garlic, ginger, soy and oyster sauce — keeps the meat tender
- Beef bowl (gyudon-style): Slice thin, simmer briefly with onion in soy-mirin sauce, serve over rice with a soft-boiled egg
Cooking Methods
Pan-sear (2 min/side in cast iron with butter), stir-fry as dice (90 seconds high heat), grill, kebab skewers, beef salad. Don't overcook — pull at internal 50°C for medium-rare.
Estimated Nutrition (per 100g)
- Calories: ~200 kcal
- Protein: ~25g
- Fat: ~11g (grass-fed = higher omega-3)
- Carbohydrates: 0g
- Cholesterol: ~75mg
- Omega-3: ~70mg (2-5x higher than grain-fed)
- Rich in CLA, iron, B12, zinc
Frequently Asked Questions
What's the difference between rump and sirloin?
Rump comes from the hindquarter and is leaner with a slightly firmer chew and more pronounced beef flavour. Sirloin is from the back and is a bit more tender with milder flavour. Rump is the better-value everyday cut; sirloin is the slightly more premium option.
What's the best way to cook a 200g rump steak?
Pat dry, salt 30 minutes ahead, get a cast iron pan smoking hot, sear 2 minutes per side in oil + a knob of butter, baste with garlic and thyme for the last 30 seconds, rest 5 minutes before slicing against the grain. Internal temp 50-52°C for medium-rare.
Can I use the dice version for stir-fry?
Yes — the 200g dice format is ideal for Asian stir-fries (beef and broccoli, beef with black pepper, beef chow fun), kebabs, beef tacos, or fajitas. Cook on highest heat for 90 seconds total — overcooking will toughen grass-fed beef.
Why grass-fed instead of grain-fed beef?
Grass-fed beef has a deeper, mineral-rich beef flavour, 2-5x more omega-3 fatty acids, and significantly more conjugated linoleic acid (CLA) than grain-fed beef. It's also leaner and lower in saturated fat, making it a smarter weekday protein choice.
Where can I buy Argentina beef in Singapore?
Order Argentina grass-fed rump online at missa.sg with island-wide grocery delivery singapore coverage. Miss A's Fine Food is Singapore's exclusive direct-import source for Argentine grass-fed beef. Buy online for chilled fresh meat delivery singapore to your door.
Chilled Argentinian Grass-Fed Beef Rump Dice/Steak 200g
Chilled Argentina grass-fed beef rump — naturally raised on the open Pampas grasslands for rich, robust flavour and lean, clean texture. The 200g portion is the perfect size for one person as a steak or for two as stir-fry dice. As an everyday grass-fed beef Singapore cut, rump strikes the best balance of flavour, tenderness and price — leaner than ribeye, more flavourful than sirloin, and far more affordable than wagyu. Airflown chilled, never frozen.
Key Benefits
- 100% grass-fed Argentine beef from open Pampas pastures
- Chilled — never frozen — for fresher texture and flavour
- 200g portion: perfect single steak or two-person stir-fry
- Leaner than grain-fed beef with higher omega-3 ratio
- No added hormones or antibiotics
- Versatile: pan-sear, stir-fry, beef bowl, kebabs, fajitas, beef salad
- Great everyday Argentine beef Singapore cut at an everyday price
Why Argentine Rump Is the Smart Steak Choice
Rump is the cut Argentine grill masters reach for when they want pure beef flavour without overspending. Sitting between sirloin and round, rump has just enough fat to stay juicy through a hot pan-sear, but stays lean enough that you can eat it weekly without guilt. Grass-fed Argentine rump in particular has the deep, mineral-rich flavour that grain-fed beef simply doesn't deliver.
How to Cook a 200g Rump Steak
- Pan-sear (steak): Salt 30 minutes ahead, sear in a smoking-hot cast iron pan with butter for 2 minutes per side, baste with garlic and thyme, rest 5 minutes
- Stir-fry (dice): Cut into 2cm cubes, stir-fry on highest heat for 90 seconds with garlic, ginger, soy and oyster sauce — keeps the meat tender
- Beef bowl (gyudon-style): Slice thin, simmer briefly with onion in soy-mirin sauce, serve over rice with a soft-boiled egg
Cooking Methods
Pan-sear (2 min/side in cast iron with butter), stir-fry as dice (90 seconds high heat), grill, kebab skewers, beef salad. Don't overcook — pull at internal 50°C for medium-rare.
Estimated Nutrition (per 100g)
- Calories: ~200 kcal
- Protein: ~25g
- Fat: ~11g (grass-fed = higher omega-3)
- Carbohydrates: 0g
- Cholesterol: ~75mg
- Omega-3: ~70mg (2-5x higher than grain-fed)
- Rich in CLA, iron, B12, zinc
Frequently Asked Questions
What's the difference between rump and sirloin?
Rump comes from the hindquarter and is leaner with a slightly firmer chew and more pronounced beef flavour. Sirloin is from the back and is a bit more tender with milder flavour. Rump is the better-value everyday cut; sirloin is the slightly more premium option.
What's the best way to cook a 200g rump steak?
Pat dry, salt 30 minutes ahead, get a cast iron pan smoking hot, sear 2 minutes per side in oil + a knob of butter, baste with garlic and thyme for the last 30 seconds, rest 5 minutes before slicing against the grain. Internal temp 50-52°C for medium-rare.
Can I use the dice version for stir-fry?
Yes — the 200g dice format is ideal for Asian stir-fries (beef and broccoli, beef with black pepper, beef chow fun), kebabs, beef tacos, or fajitas. Cook on highest heat for 90 seconds total — overcooking will toughen grass-fed beef.
Why grass-fed instead of grain-fed beef?
Grass-fed beef has a deeper, mineral-rich beef flavour, 2-5x more omega-3 fatty acids, and significantly more conjugated linoleic acid (CLA) than grain-fed beef. It's also leaner and lower in saturated fat, making it a smarter weekday protein choice.
Where can I buy Argentina beef in Singapore?
Order Argentina grass-fed rump online at missa.sg with island-wide grocery delivery singapore coverage. Miss A's Fine Food is Singapore's exclusive direct-import source for Argentine grass-fed beef. Buy online for chilled fresh meat delivery singapore to your door.
