Beef

Beef Rump Steak

Rump steak is for bite and sharp knives. One for those proper meat eaters.

Taken from the hind quarter of the animal, rump is one of the harder working muscles of all the steaks. An underrated and underutilised steak, rump is great for marinating and grilling due to its flavour packed meaty profile. Great value cut as well, rump is plentiful and easy to cook.

Build your box

Choose your cuts in a box from £99. Free meat in every box, free delivery.

Cooking & storage

Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

Rump steak Is best removed from the fridge 30 mins before cooking to come up to room temperature so you get a good even cook and a tender steak.

Place a good thick bottomed skillet on a medium high heat and give a couple on minutes to get genuinely hot. Season your steak well with salt and pepper. Add some oil to the pan and lay your steak into it away from you.

Fry the steaks for 2 minutes on each side before lowering the heat and cooking for another 1 minutes a side.

Add some garlic, butter and thyme to the pan and baste the rump steak well for a minute or two before removing from the pan

Allow to rest for at least 5 minutes for the meat to relax and reabsorb the juices.