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All Available Sessions for Beyond the Plate: Rump


As quality beef increases in price, this class is for those who are devoured carnivores but are feeling the pinch in terms of cost.

Learning how to utilise that lump of cryovaced meat you see at the farmers markets and you are always afraid to even ask what it is.

Covered in this session is breaking down a whole D Rump, understanding the different muscle groups within the rump, and how they can be utilised in your day to day cooking.

Pasture vs grain, what’s the difference.

Beef breed types & crosses for the Aussie market/s

Rumps versatility, in terms of the range of uses.


Cooking techniques covered:

Roasting, Stir-fry and Bbqing.

Suggested Menu and may change on the day:

Rump cap roast

Thai style pad see ew stir fry

Centre cut char grilled rump medallions

This is a great class for people who want to know more about their meat, beyond the plate

Class is Demonstration style, runs for 2 hours and includes 3 tastings with paired beverage.

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