Grass-Fed Rump Steak


Traditional breed ~ dry aged ~ grass fed

My favourite steak, although rump steak can be the most unforgiving, if some of the essential criteria are missing the rump is affected.

We ensure the criteria is met. Good traditional breed beef, that has been reared slowly on pasture, in a gentle low stress enviroment, well butchered and dry aged on the bone for 4-5 weeks.

I often suggest to my customers in the shop to have one big steak, cook whole then serve sliced thinly across the grain to share. The feedback has been positive....Give it a try

Approx 250-300g per person, as a guide