This prime, lean cut may be slightly less tender than the sirloin, but with a creamy outer layer of fat, is full of more exceptional meaty flavour than more delicate steaks. Good, well hung rump steak makes the best steak tartare, but you must scrupulously remove any sinew.

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Produced in Somerset.

Cooking suggestion: Requiring only quick and careful cooking, barbecue, grill or pan-fry on a hot griddle for a sweetly caramelised char to the outside of the meat.

Additional information


8oz, 10oz, 12oz


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Serving Suggestion: allow 1 steak per person.

Storage Information

Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.

Shelf Life

Maximum 4 days
If freezing, please do so on the day you receive this product.

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