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Old Cow Rump Steak

5.0
Old Cow Rump Steak
Old Cow Rump Steak

Gerard's Suggestion

"Once rested, cut into thin slithers to share."

Old Cow Rump Steak

5.0

A wonderful steak - a real winner perfect for sharing, your guests will love this

Pasture For Life Certified
Limited Availability
dry-aged
Regular price £24.00
Unit price
per
(0 in basket)

Why you will love our Old Cow Rump Steak...

  • Genuine British Old Cow from mature traditional-breed beef
  • Dry aged for 8 weeks
  • Plenty to share!

Our Lincoln Red 'Old Cow' has grazed for its whole life with the Yarn Hill Herd on the meadows and marshes at Iken, next to the River Alde. The Yarn Hill Herd is certified under the National 'Pasture for Life' accreditation scheme.

The rump steak from the 'Old Cow' Lincoln red beef is exceptional, full of flavour, with a wonderful texture.

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, which are, as follows: Good traditional beef breed, well butchered and dry aged on the bone for 4-8 weeks.

Get one big steak, cook whole then serve sliced across the grain to share (up to 4 people depending appetite!).

Our next Old Cow will be available to buy at The Aldeburgh Food & Drink Festival in September 2025, or online later in the Autumn.

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🗓️ This product will only be available for delivery on Thursday 24 July or collection from our Aldeburgh shop from Thursday 24 July - Saturday 26 July. Please ensure you select the correct date when you checkout.

Gerard's Suggestion

"Once rested, cut into thin slithers to share."

Want to know more?

Our Old Cow Beef is a product of dedication and exceptional farming partnerships. Sourced from the Yarn Hill Herd, we’ve worked alongside farmers in Iken by the River Alde to create something truly remarkable. These grass-fed Lincoln Reds, certified under the National ‘Pasture for Life’ accreditation, live freely for 5 to 12 years on rich meadows and marshes. This extended grazing allows the cattle to develop extraordinary flavour, renowned for its richness and creamy marbling. We honour this unique beef by slow-hanging each carcass for 8-10 weeks, ensuring its impeccable quality and depth shine in every bite.

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