• Rump Steak for two to share
  • Rump Steak for two to share
  • Rump Steak for two to share
  • Rump Steak for two to share

Rump Steak for two to share 450g


In stock
  • Each steak weighs approx. 450g

Select quantity

We currently have 15 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

Cut from the rump by our team of expert butchers, this steak is designed for two to share. Our Swaledale beef* is all from small herds of native breed cattle, reared in the traditional way by independent farmers.

These cattle spend their lives outside, foraging amongst the lush grasses and wild flowers of the Yorkshire dales; this exceptional diet gives the meat a depth and complexity of flavour. This superior taste is further enhanced by the dry ageing process we religiously undertake in our Himalayan salt chamber. This really is exceptional beef of the very highest quality; undoubtedly the finest farmed on The Dales.

Chef George Ryle suggests:
"Try grilling or pan frying the steaks and serving with a rustic salad of beef fat croutons, confit garlic, and frisée, dressed with a vinaigrette bouncing with the heat of Dijon mustard.

Or, if the season suits, grill some thick asparagus spears, season them well with salt and a little lemon juice when they come off the grill. Then rest the steak with a generous helping of garlic and parsley butter, which should slowly melt in the residual heat of the steak.

For something a little unusual, try a potato and clam salad. The clams are steamed open and then picked out of their shells. Make a dressing by tempering shallots and garlic in olive oil, a little lemon juice and some cabernet sauvignon vinegar. Boil the potatoes and then peel the skin off and toss through the dressing and the clams when still warm. Lots of chopped fresh parsley to finish."

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Swaledale rump steaks are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Grass-fed, heritage breed beef slow grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

Cooking advice

  1. Take the rump steak out of the fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steak and season generously with coarse sea salt and cracked black pepper
  3. Heat a cast iron skillet until smoking hot
  4. Place the steak in the pan and allow to cook on this side for 2-minutes, moving it around the pan as you go
  5. Flip the steak and repeat on the other side for 2-minutes
  6. Add a large knob of butter to the pan then turn the heat down and as the butter begins to foam and turn brown, use a spoon to baste the rump
  7. Keep flipping the steak, every 30-seconds or so; baste after every flip and continue cooking like this for 3-4 minutes for a medium-rare steak
  8. Transfer steak onto a plate
  9. Pour all the hot butter from the pan over the steak
  10. Leave to rest somewhere warm for at least 10-minutes

*Select an oil with a high smoking point and neutral flavour

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