• Beef Rump Steak
  • Beef Rump Steak
  • Beef Rump Steak
  • Beef Rump Steak

Beef Rump Steak

In stock


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

Select pack quantity

We currently have 23 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

One of the classic steaks, our grass-fed, native breed Beef Rump steaks have a deep, natural flavour. Freshly prepared from heritage breed cattle left to mature and fatten naturally, our Rump steaks are dry-aged on the bone in our Himalayan salt chamber for >28 days.

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 steak worthy of any table.


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.


  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

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