Organic Rump Steak 170g | 200g | 280g
£4.49 – £7.49
Those who value flavour above all else often prefer rump over other steak cuts. Because it is cut from the backside of the animal, this muscle is hard-working and therefore not as soft as a fillet or sirloins, but promises a uniquely deep, appetising taste.
We favour traditional and rare breeds and our organic beef herd comprises South Devon, Gloucester and Aberdeen Angus animals, all raised on grass pasture and wild forage. We mature our prime steak cuts on the bone for at least 21 days to allow the meat to develop a better texture and intensified flavour.
Watch our video from the Cookery School on how to cook the perfect steak.
To cook, ensure the steak is at room temperature. Preheat oven to 180°C and get an oven-safe frying pan or griddle searing hot. Season well on both sides with sea salt and black pepper. Place steak in the hot pan to sear on the first side and leave for at least two minutes before turning. Turn the steak to cook on the other side and ensure a deep golden-brown caramelisation. Transfer to oven to finish cooking to your liking. Rest before serving – we recommend resting for the same amount of time as the meat was cooked. These are guidelines only as cooking appliances do vary. Always ensure that meat is cooked thoroughly and piping hot.
Keep refrigerated 0-5°C. Consume within the use by date. Once pack is opened use on the same day. Suitable for freezing on day of purchase. Use within one month. Defrost fully before use. Do not re-freeze once defrosted.