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Tender, with a juicy, full flavour imparted by careful Dry Ageing.
Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfectionWe love the flavour of a good well hung grass-fed, slow-matured, additive-free and carefully Dry Aged Rump Steak.
A bit more of a bite
Cut from the Hindquarter that covers the Hip bone - the firm texture combines with the creamy outer layer of fat to yield a juicy full flavour with a bit more of a bite.
Makes the best Steak Tartare
Only if expertly Dry Aged - and trimmed of all sinew - Rump Steak makes the best Steak Tartare
Easy to cook in the frying pan, on a griddle, grill or barbecue - also great for marinating - and cut into thin strips for stir- fries
Do have a look at our How to Cook/and Related Recipes Tab for some great ways to prepare your Rump Steak
Free Range Rump Steak
Tender, with a juicy, full flavour imparted by careful Dry Ageing.
Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfectionWe love the flavour of a good well hung grass-fed, slow-matured, additive-free and carefully Dry Aged Rump Steak.
A bit more of a bite
Cut from the Hindquarter that covers the Hip bone - the firm texture combines with the creamy outer layer of fat to yield a juicy full flavour with a bit more of a bite.
Makes the best Steak Tartare
Only if expertly Dry Aged - and trimmed of all sinew - Rump Steak makes the best Steak Tartare
Easy to cook in the frying pan, on a griddle, grill or barbecue - also great for marinating - and cut into thin strips for stir- fries
Do have a look at our How to Cook/and Related Recipes Tab for some great ways to prepare your Rump Steak
Free Range Rump Steak
INGREDIENTS: Fee Range Beef
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
Free Range Rump Steak
Grilling or griddling (frying)
Approximate times if cut 1 in or 2.5cm thick.
| Blue | 1-2 minutes per side | 30/45°C |
| Rare | 2-3 minutes per side | 46/50°C |
| Medium Rare | 2-4 minutes per side | 52/55°C |
| Medium | 3-5 minutes per side | 56/60°C |
| Well done | 4-6 minutes per side | 60°C |
Barbecue
When barbecuing beef, you don't have to worry about it being under cooked unless it is minced or a burger. So general rule of thumb is, if it looks good enough to eat it usually is.you can use the gilling times and temps as a guide.
Free Range Rump Steak
Cooking time 2 - 2 hrs 30 mins
Cooking time 5 mins
Cooking time - none
Cooking time 35 mins
Cooking time 25 mins
Cooking time 17 mins
Cooking time 15 mins
Cooking time 30 mins
Cooking time 10 mins
Cooking time 10 mins
No Cooking time required
Cooking time 15 mins
Easily halved
