Rump Steak 2 X 250 Grams

When it comes to steak, those who value flavour above all else tend to choose rump. As the name suggests, it’s a cut that comes from the backside of a cow, an area which works hard. So even though rump steak won’t be quite as tender as sirloin, it will more than make up for it with a deep, mineral savouriness.

We age the rumps for 4 weeks.

We buy local, grass feed beef and grain finished beef in as whole bodies.