Rump Steak
£17.50
A great all-rounder cut, Rump Steak has bags of flavour and whilst perfectly tasty with nothing but salt on the grill, it can also be marinated to tenderise the meat and impart even more flavour.
Expertly reared on our Somerset farm or by British farms who share our values, our beef is grass-fed and comes from native breed cattle. For depth of flavour, our beef is dry-aged for a minimum of 28 days.
- 2 x 250g steaks
- Reared in Britain
- Expertly prepared in our butchery.
Perfectly paired with
Great Taste 2024
1 star award-winner
"This has a good, honest appeal and we all warmed to the meaty aroma escaping from the dish the moment it was set down at the judging table. The flavour was just as cheering as the aroma ... full, rich with minerality and delivering complexity on the chew."
Cooking tips
Bring the steak to room temperature by taking it out of the fridge 1 hour prior to cooking. Season with oil, salt and pepper. Grill over a high heat for 3-4 minutes on each side to reach medium-rare doneness. The internal temperature of medium-rare steak should be 57-60°C. Rest before serving.
Storage instructions
Keep refrigerated once delivered and consume by the use-by date. If frozen before expiry, our meats can be frozen and used within three months. Defrost fully before use. Do not re-freeze.
from our farm
Our award-winning and 100% British beef and lamb are reared on our 1000 acre farm in Somerset, which backs directly onto the FARM SHOP Somerset, and other local, like-minded farms.
Our livestock is made up of Hereford, Aberdeen Angus and Wagyu cattle, and Mule and Exlana sheep.