Gerard's Suggestion
Old Cow Rump Steak
Gerard's Suggestion
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Combining pasture-fed, naturally reared and slow-grown meat with a passionate and progressive approach to butchery, we offer exceptional organic, free-range and traditional-breed meat from our cohort of enlightened Suffolk farmers.
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Gerard's Suggestion
A wonderful steak - a real winner perfect for sharing, your guests will love this
The rump steak from 'Old Cow' 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. Approx 250-300g per person, as a guide.
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Gerard's Suggestion
Our Old Cow Beef is a product of both dedication and exceptional farming partnerships. It is sourced from one of two herds we work with specifically to produce this wonderful meat: traditional-breed Lincoln Reds from the Yard Hill herd at Iken, and Belted Galloways from the Carr Farm herd on the River Waveney. These grass-fed cattle live freely from 5-12 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 of flavour.
> Pan-fry and BBQ
To cook a big steak:
1. Take your rump steak out of fridge and allow it to reach room temperature. Make sure the cut is nice and dry.
2. Drizzle a little oil - try ‘Hill Farm Rapeseed oil’ as it has a light flavour and doesn’t mind getting too hot). Season with some crunchy sea salt and a little cracked black pepper. I sometimes rub a peeled garlic clove over as well.
3. Heat a griddle pan, without any oil in it. Get the pan relatively hot but not smoking.
4. Using some tongs, add the steak to the pan standing on the fat and let the fat cook for a good 5-8 minutes. Make sure the fat is nice and crispy.
5. Turn up the heat, and when it's smoking hot, lay down your steak, sear it and then reduce heat a little. Try not to move them too much - 5-6 minutes each side should do it. This will vary, depending on the size of your steak.
6. The important bit - rest your steak! I use a wooden board, some greaseproof paper and a tea towel over that.
100% Grass Fed Beef
UK delivery (minimum order value £40)
UK nationwide courier deliveries are currently available for all online orders and telephone orders over £40 from Tuesday - Friday only.
For orders over £85, delivery is free
For orders between £40 and £85, we charge £9.95 for delivery
Click and collect
We also offer a free click and collect service from our shop in Aldeburgh during opening hours. Simply opt to 'collect' when you checkout and choose your collection date from the calendar provided.
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