Rump steak is a firmer textured steak than sirloin, it is often considered to have the most rich intense flavour of the steak family. Ours is hung for at least 3 weeks to perfectly mature.
Can be grilled or fried and is usually accompanied with sauces such as peppercorn or red wine sauce. Also good used in stir-fries and kebabs.
Our beef is carefully aged on the bone for between 21 to 28 days to provide a taste and texture that is truly amazing. Furthermore, unlike many butchers that buy their beef already cut we work with the full carcass meaning we can offer the full range of cuts for the more adventurous cooks.
Chef's Cooking TipTip: Before cooking your steak, take it out of the fridge and let it rest for a couple of hours, to get it to room temperature.
Fry your steak in oil in a smoking hot pan, the intense heat from the pan will create a delicious, meaty brown crust. Turn it over every 15-20 seconds, so the outside stays hot enough for a crust to form, without the inside overcooking.
Or on a domestic grill, what you need to do is pre-heat to the highest setting at least 10 minutes before you want to start cooking, and position the meat 2-3 inches from the heat, turning the meat over halfway through to grill the other side. Never season the meat before grilling, as salt draws out the precious juices you’re trying to keep in (but do remember to season before serving).
Once it’s cooked, let your steak rest for at least five minutes. This holds in the moisture and leaves your steak juicy and tender.
Your order is prepared here at The Country Victualler by our skilled butchers and delivered to your door fresh, so you can choose between freezing or consuming within a few days.
Shelf life 6 days.
Suitable for home freezing.