Rump Steak

Rump steak is known for its deep, mineral savouriness due to the area it comes from (the backside of the cow).
Although it’s not as tender as sirloin, it makes up for it with its robust flavour.
When cooked properly, rump steak can be incredibly satisfying.
Rump Steak

Rump Steak

Season the meat well before cooking, but use only salt. Pepper tends to burn in the pan.
Pan Choice:
Use a heavy-based pan or griddle, preferably cast iron, which retains heat well.
Sear the steak in a very hot pan with a tiny splash of Yorkshire Rapeseed Oil The oil should almost be at smoking point to create a brown crust.
Oven Finish:
For even and tender results, transfer the seared steak to a baking tray and finish cooking in a hot oven.
Rest the steak for about ten minutes after cooking. This step is crucial for perfection.
Delicious with a fresh Seasonal Salads leaves, a shredded carrot side mixed with cider vinegar, honey and mustard seeds and battered onion rings.

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