Rump Steak x 1

£6.50£14.00

Rump steak comes from the back side of the cow. It is a well-worked part of the animal, which makes it less tender than fillet and sirloin. People choose rump, however, for its exceptional flavour. It is full of beefy, mineral, savoury notes and has a satisfying texture. Rump steak is very good value, and offers the discerning diner a fantastic bit of steak for the money.

 

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Rump steak is easy to serve. You can grill it, fry it, and serve it plain or with sauces. We love it grilled, rested and served with homemade chunky chips and grilled vine tomatoes. You should also try making a creamy red and black peppercorn sauce, and serving the steak with boiled Jersey royal potatoes and purple-sprouting broccoli. Treat this quality ingredient with respect and cook it with care. You and your guests will be rewarded with a truly memorable dish.

 

We source local meat from farms in Wiltshire, Somerset and the South West. The Black Farmer makes sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.

 

Even the best meat still requires expert preparation, so we work with master butchers who ensure our rump steak is carefully aged in ideal conditions. This is central to maintaining the quality you expect.

 

We vacuum pack our meat, so you can freeze it easily. Allow to defrost in the fridge overnight. Remember to take rump steak out of the fridge at least 30 minutes before cooking. The meat will cook more evenly if it’s at room temperature. It is best to add seasoning after cooking, while the steak is resting.

 

The shelf life of this rump steak is 12 days from the date of delivery. One pack contains 1 piece. 

 

Cooking instructions:

  1. Remove the steak from the fridge half an hour before it’s needed. This is so it can reach room temperature and cooks more evenly.
  2. Rub a little oil and seasoning onto both sides of the steak.
  3. For a beautifully browned crust and maximum flavour, heat a heavy-based frying or griddle pan until smoking hot. You’ll know it’s hot enough when you hear the steak sizzle as it goes into the pan.
  4. Sear the steak evenly on each side for our recommended times (see below), turning every minute for the best caramelised crust.
  5. Leave to rest on a board or warm plate for about 5 minutes. Don’t be tempted to skip this bit! Resting adds to the juiciness because it allows time for the juices to redistribute throughout the steak and helps avoid them running onto your plate.
  6. Serve the steak whole or carved into slices, and season with sea salt and black pepper.

Product photography is representative only.  As these products are freshly butchered for your order, sizes and thicknesses may vary.  Weights and portions will be as stated.

Additional information

Weight

8oz/227g, 10oz/283g, 12oz/340g, 16oz/454g