Our rump steaks are a little firmer than other steaks such as the fillet and slightly more dense too. They have a mildly sweet flavour and we really can't recommend them enough with a side of homemade skin-on chunky chips, oven roasted tomatoes and fresh garden peas. Who's bringing the beers?
So what's the best way to cook a steak? Well we always recommend letting it reach room temperature before cooking which helps them to cook evenly throughout. then preheat your griddle pan to the hottest heat before lightly brushing some oil onto the meat and carefully placing in the pan for searing. Below is a little cooking guide:
Rare: 40 seconds to 1 minute per side
Rare to medium rare: 1 to 2 minutes per side
Medium: 3 minutes per side
Well done: 4 to 5 minutes per side
We always recommend wrapping the steak in foil afterwards and allowing it to sit for 5-10 minutes, to help the flavors to mix and settle.
As with all our beef, these steaks are 100% grass-fed and dry-aged on the bone for a minimum of 28 days, so are incredibly tender and full of intense flavour.
Cut from: The hind-quarter
Eat fresh within: 9 days
Pack guide: 2/pack Choose either approx. 170g each or 225g each
All of our meat arrives fresh, in temperature controlled 100% recyclable cool boxes that keep your items chilled for at least 36 hours. We give you complete traceability too - with every box you will receive an information card giving you the name of the farm, the breed of the animal as well as the kill and butcher date for your order.