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.
Store refrigerated at 5°or below. Also suitable for home freezing, please freeze on the day of delivery and defrost thoroughly before cooking.
Before cooking steak, take it out of the fridge and let it come 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. 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. 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).These cooking tips are guidlines only, please ensure products are cooked through and enjoy hot before serving.
Ingredients and allergen information:
For allergens, including cereals containing gluten, see in bold.
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Origin information: United kingdom from British Beef.