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 and rest the steak for at least half the cooking time to allow it to relax.
Prices are shown per kg.
Please enter your required weight in kilograms in the box below to calculate the price before adding to basket.
(0.1kg = 100g, 0.2kg = 200g etc)