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Yorkshire Wagyu Rump Steak (340g)
Our Yorkshire Wagyu rump steak is a generous 340g, with a bit more structure than sirloin but still melt-in-the-mouth tender. It offers bold, beefy flavour from dry-age with a luxurious finish. Perfect for high-heat cooking, slice thin and serve with a sharp dressing or side salad to cut through the creamy fat.
Serves 1-2
Subscription price
Regular price
Yorkshire Wagyu Rump Steak (340g)
Subscription price
Regular price
Order today and get it Sunday 12th of July.
You can pick a later date at checkout.
Our Yorkshire Wagyu rump steak is a generous 340g, with a bit more structure than sirloin but still melt-in-the-mouth tender. It offers bold, beefy flavour from dry-age with a luxurious finish. Perfect for high-heat cooking, slice thin and serve with a sharp dressing or side salad to cut through the creamy fat.
We are bringing the best of British beef with Yorkshire Wagyu. Our Wagyu is a cross-breed between the heritage and native breeds that we work with on extensive farming systems, with some wagyu bred into the herd, giving exceptional marbling and a unique and buttery taste to the already rich dry-aged flavour that we promise across the range. This wagyu is from Charles in Yorkshire, and makes for a fantastic treat.
Beef (100%).
For allergens see ingredients in BOLD.
Bring to room temperature: Take steaks out 30–60 minutes before cooking for even cooking.
Salt wisely: Boneless steaks can be salted 40–60 minutes before cooking; bone-in just before cooking. Sprinkle with salt again with your fanciest flakey salt after carving.
High heat sear first: Sear in a hot pan or grill to form a crust. For thick bone-in cuts, finish in the oven.
Add herbs and butter at the end: Fresh herbs and butter go in the last 1–2 minutes to avoid burning and enhance flavor.
Rest before carving: Let boneless steaks rest for 5–10 minutes; bone-in for 10–15 minutes. This is to retain juices.
Always carve against the grain: Slicing against the grain ensures maximum tenderness.