• Rump Steak
  • Rump Steak
  • Rump Steak

Rump Steak 2 x 220g


In stock
  • 2 x 220g steaks in each pack (approx.)

Select pack quantity

We currently have 13 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

One of the classic steaks; grass-fed beef rump steaks are most flavoursome. Expertly butchered from native breed cattle matured and fattened up in The Dales, we dry-age beef rump steaks on the bone for >28 days in our Himalayan salt chamber.

The ageing process allows the natural enzymes to tenderise the muscle whilst the moisture loss concentrates the intensity of the flavour; the result is a deeply-savoury beef rump steak worthy of any table.

Chef Valentine Warner says "that despite its noticeable lack of fat, the rump steak can nonetheless be a tender and juicy piece of meat. However such a lack of fat does demand that beef rump steak be cooked carefully and is best served medium-rare as more brutal treatments will leave it tough. Less expensive than other prime steaks it will deliver joy with affordability.

Sliced and flash fried with bacon, onions and chipotle chilli it's delicious in a bun. Alternatively a favourite restaurant in Mexico City beats it out thin and fried it hard once seasoned with cumin and oregano. It is combined with fried, browned cheese (Gouda or grated Mozzarella are perfect) in a larger corn tortilla and is then generously daubed with a charred green tomato salsa and a dark ancho salsa. Epic, the queues go round the block!

Alternatively cook it whole and then thinly slice it before combining in a wonderfully sour and hot Thai beef salad.

Beef rump steak is delicious raw in a tartare but maybe try and more Mexican leaning that while still including the egg yolk and Worcestershire sauce is brilliant with a little, cumin, very finely chopped coriander, jalapeño and red onion, salt and sunflower oil and then sharpened and with lime juice and salt. Eat with tostadas (corn, tortillas, fried to crisp).

Brined heavily with brown sugar and salt, then rolled in crushed black pepper and coriander seeds and heavily smoked its a great chew for fishing trips.

For demanding physical  or cold days or perhaps the opposite as treatment for a sore whisky addled head and fried for breakfast to be crowned with and a runny fried egg and gravy is the breakfast of champions."

*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 Steak is 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 Rump steaks out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steaks and season generously with coarse sea salt and cracked black pepper
  3. Heat a non-stick pan or cast iron skillet until smoking hot
  4. Add the Rump steaks to the dry pan resisting the urge to move them and turn after 90 seconds - a rich golden crust should then have formed 
  5. Once other side has cooked for 90 seconds, reduce heat slightly, turn every 30 seconds or so, repeat for a total cooking time approx. 4-6 minutes for a medium-rare steak
  6. Remove from pan and rest for 6 minutes

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

Customer reviews

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