Rump Steak 2 x 220g

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

The ageing process allows the natural enzymes to tenderise the muscle while 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 inspires:
"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 cuts of Yorkshire's Finest Prime Steak, rump steak 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, raised on independent farms and smallholdings scattered across the beautiful Yorkshire Dales. Slow-grown and free to roam the green hills and valleys, the result is exceptional-tasting beef with a rich, umami flavour. Swaledale Rump Steak is Always Fresh Never Frozen®, butchered to order, vacuum-packed, and shipped in recyclable packaging to ensure it arrives safely insulated and ready to enjoy.

**George Ryle's beef tartare recipe with barbecued marrow bone toast, using rump steak or beef fillet tail, is published in our journal.