Rump Steak
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British Beef
Rump steak is somewhat overlooked in the pecking order and in this sense we feel a real undiscovered gem.
Although slightly less tender than say rib-eye or sirloin, when cooked to medium and rested well this steak delivers rich depths of flavour.
Simply slice with the grain on the angle and sprinkle with sea salt to serve.
All of our beef is dry-aged for 42 days. High welfare product, grass-fed, free range.
Responsibly reared in the Glens of Scotland.
Allergens are stated in BOLD CAPITALS
100% Beef
To cook rump steak, heat a heavy-based frying pan or BBQ to a medium-high heat. Season the steak with salt and pepper, then cook for approximately 3-4 minutes on each side for medium-rare, depending on thickness. Allow the steak to rest for 5 minutes before serving with crispy potatoes, grilled vegetables, or a fresh salad for a juicy and flavourful meal.
Frequently bought together
Marinated Chicken Breast
From £8.75
Dry Aged Ribeye Steak
From £24.25
Chicken Thighs (Marinated and Boneless)
From £7.65
Sirloin Steak
From £20.80
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