One of our most popular products, the Halal Black Label Argentine Beef Rump Heart, is extremely sought after by our customers. The Argentine Hereford and Angus cattle benefit from a free and tranquil lifestyle, whose roaming produces ultra succulent and tender beef. This cut is perfect for slow roasting and serving as part of a Sunday dinner.
Alternatively, choose the Halal Uruguayan Grass Fed Rump Heart. Coming from the renowned BPU producer, the cattle used to produce this cut live free range on a state-of-the-art rearing facility, which has been designed by a world leader in animal welfare. The incredible care when rearing the cattle results in buttery textures and carefully thought out flavour profiles.
Tom Hixson of Smithfield has been able to provide both experience and expertise over the years thanks to seventy years in the industry. We have worked hard over the years to find the best producers to ensure we can provide the highest quality halal produce at unbeatable prices. If you’d like to find out more about our halal processes, explore our ‘Halal Produce Information’ page.
Beef is only halal if the cattle have been butchered and reared in accordance with Islamic law. The guidelines state that the cows must live a 100% natural lifestyle, and not be treated with growth hormones or antibiotics. Cattle must also be completely healthy at the time of slaughter, with the carcass drained fully of blood before the butchering process. If rump and sirloin adhere to this process, then they are halal.
All of the produce found in the halal rump and halal sirloin range on the Tom Hixson website is fully certified to meet strict halal standards. We take extreme care to ensure the meat adheres to Islamic laws relating to the rearing and slaughtering methods of the animal.
The rump heart as a cut is versatile and can be used as a roasting joint, cut into steaks or pot roasted. Whatever method you decide to use when you cook it, it is worth mentioning that, due to the delicate grass-fed nature of the beef, care must be taken to ensure the beef is not cooked too quickly. A quick process or overcooking the beef will lead to a tough and chewy texture.
If your joint is cut into smaller halal rump steaks, you can pan fry as you would a sirloin steak. Cook for a couple of minutes on each side before basting with butter, garlic and herbs. For a slightly more complex rump heart, you could slow cook the joint in a countertop slow cooker, low and slow in an oven, or over a close-lidded BBQ for a couple of hours.
Whether rump or sirloin is better comes down to a matter of personal preference. While both are fantastic cuts of beef, they offer different qualities when it comes to flavours, textures, and preferred cooking methods. If you prefer a firmer texture, with slightly more flavour, rump should be your choice. However, if you prefer a leaner cut with a softer mouthfeel, you may want to opt for sirloin. Here at Tom Hixson, you can order both rump and sirloin steaks in the halal varieties, simply explore the halal range and order online for quick delivery.
Rump is a firmer cut of beef when compared to the likes of halal fillet or chateaubriand, and the cut benefits from a slow cooking process. Start by seasoning your beef with salt and pepper, before searing all sides in a pan on high heat (generally this only takes 3-4 minutes on each side). Once golden, place your rump joint into your slow cooker with your choice of root vegetables - we choose carrots and potatoes.