Our native breed beef is carefully hand selected at Market for us by our buyer who we work closely with. We look for size and for a good covering of fat for flavour. Our prime cuts are matured on the bone for at least three weeks; the result is a meat that will melt in your mouth with a kind of flavour you just don’t get from wet aged beef. Each cut is prepared by our specialist butchers, ensuring care and quality in every cut.
Rump Steak is among the leanest of the best steaks due to how much it works. This might lead to a less tender steak than that old favourite Sirloin but what it might lack in tenderness it does make up with depth of flavour-especially after being hung for three weeks!
How to cook Rump Steak
Cook from room temperature. Rub oil into the meat. Grill or pan fry on a high heat, 2-3 minutes per side for rare; 4-5 minutes per side for medium and 5-6 minutes for well done. Allow to rest for two minutes before serving.