Lincoln Red Beef is one of the best flavoured breed’s of beef and is a rare native breed. Our buyer selects the very best Lincoln Red’s, mainly from near Louth in Lincolnshire. We also have a top up of cuts from native breed beef which again is carefully hand selected for us by another 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.
This 21+oz monster of a Steak is perfect for those wishing to share but for those with a big appetite, this will fill it! The dry-aging process adds to the flavour of this super sized steak which is leaner than the likes of Sirloin and Rib-eye.
How to cook Super Sized Rump Steak
Cook from room temperature. Rub oil and any marinade or seasoning you wish, into the meat (salt it well to dry our the flavour). Sear in a deep pan on a very high heat for three or four minutes each side. After searing the Steak, place in the centre of a pre-heated oven at 230°C/Gas Mark 8 for 15 minutes for rare or 20 minutes medium rare. If you prefer your meat more done, continue to cook to your liking. A temperature probe would be ideal to ensure you do not over cook the Steak- 55°C would be rare, 65°C medium rare. Allow to rest for two minutes before serving.