Beef Rump Steak is a very tasty yet tender & well aged traditionally cut steak. Rump Steaks represent great value for money compared to the higher price ribeye, sirloin & fillet. Rump Steak is widely available and features in many favourite dishes from Steak to Stir Fry’s. Beef Rump Steak is taken from the rump section of the hindquarter after our day dry ageing process of 21 days and over. For this traditionally cut Rump Steak, the rump is used as a whole and then cut into steaks across the whole of the face of the rump muscle. For a higher spec Rump steak alternative please see our single muscle PRIME RUMP STEAK or for the most tender, almost fillet like please see our BISTRO RUMP STEAK. See our recipes below for ‘How to Cook the Perfect Steak’ & also our Farmers details from the where our Beef comes from each week.
All you need to cook restaurant quality steak at home.
If ordering a steak is your ‘go to’ when you’re eating out, but you lack the confidence to cook it at home, here are our top tips to cooking the perfect steak....
Ribeye steaks are always juicy and tender, thanks to the generous marbling. Pair your ribeye steak with your choice of sauce for a truly satisfying meal. Also fine for Rump, Sirloin, Flat Iron & other steaks
PREP TIME: 10
COOK TIME: 5