Our rump steak is incredibly succulent, dense and packed with flavour. Cut from the hind quarter the rump is robust enough to handle a hot griddle, this will allow the rind to crisp (use tongs to stand the steak on one side to sear the rind). Season with sea salt and black pepper after cooking to avoid scorching the pepper in a hot pan. Rest the steak for at least half the cooking time to allow it to relax. Two steaks per pack. Sourced from a handful of farms in Somerset, our West Country beef is grass-fed, free-range and high-welfare, meeting our own exacting welfare standards. We dry-age all of our hindquarter cuts on the bone for a minimum of 28 days, developing flavour and tenderness. The meat contains high amounts of omega-3 fatty acids and is loaded with vitamins and minerals due to the grass-fed diet. Hand-butchered in Somerset using traditional techniques, our grass-fed British beef is the best that you can get.
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