Rump Steak

A proper butcher's favourite. Rump steak is cut from the hindquarter — a hard-working muscle that delivers bags of flavour and a satisfying bite. Not as tender as fillet, but many would argue it's the better eating steak for its depth of flavour alone.

Hand-cut by our butchers to order, from native-breed British beef matured for flavour and tenderness. Available in 8oz and 12oz cuts, with the natural fat cap left on for flavour during cooking.

- Cut from the hindquarter
- Rich, full beef flavour with a firmer bite
- Natural fat cap for flavour during cooking
- Native-breed British beef
- Matured for flavour
- Hand-cut to order

**How to cook:** Bring to room temperature, pat dry, and season generously. Sear in a very hot pan with a little oil for 3–4 minutes each side for medium-rare, rendering the fat cap against the side of the pan for the last minute. Finish with a knob of butter, thyme, and a crushed garlic clove. Rest for at least 5 minutes before slicing against the grain.

**Serves:** 1 per steak