Grass Fed Beef Rump Steak

Available all year

• The tastiest of the beef steaks
• Best served rare or medium rare
• 1 steak per pack
• Dispatched chilled

Rump steak is the poor cousin of the fillet and sirloin steaks because it comes from a harder working muscle and is not as tender. But it has a deeper flavour, and a sweet, rich taste that makes it so prized in Latin America. Ideal for Saturday night treats or mid-week meals, serve with a classic garnish, homemade chips, and grilled tomatoes.

Best cooked in a griddle and served rare (overcooking can make it tough). Pre-heat the griddle/heavy based frying pan and add some beef dripping. Cook on a high heat for 3 minutes on each side so that it is rare in the middle but slightly charred on the outside. Leave to rest in a warm place for 3 minutes before serving.