Rump Steak


Traditional breed ~ dry aged ~ grass fed

My favourite steak, although the most unforgiving, if some of the essential criteria are missing the rump is affected. We ensure the criteria is met. Good traditional beef breed, well butchered and dry aged on the bone for 4-5 weeks.

Cut one big steak, cook whole then serve sliced across the grain to share.

Min 500g per person. You need it