Full Beef Rump
If you like a big feed that’s full of flavour then you need Rump Steak.
Rump Steak isn’t as tender as Sirloin but it certainly makes up for it with its deep, earthy, savoury flavour. Recommended for cavemen, lumberjacks, road builders and wild bears. To summarise: a big blast of flavour, loads of bang for the buck!
Humans who devour Rump Steaks are too wild and beastly to drink wine, therefore we recommend Irish whiskey or dark Irish dry stout.
Only available unsliced.
If you like a big feed that’s full of flavour then you need Rump Steak.
Rump Steak isn’t as tender as Sirloin but it certainly makes up for it with its deep, earthy, savoury flavour. Recommended for cavemen, lumberjacks, road builders and wild bears. To summarise: a big blast of flavour, loads of bang for the buck!
Humans who devour Rump Steaks are too wild and beastly to drink wine, therefore we recommend Irish whiskey or dark Irish dry stout.
Only available unsliced.
If you like a big feed that’s full of flavour then you need Rump Steak.
Rump Steak isn’t as tender as Sirloin but it certainly makes up for it with its deep, earthy, savoury flavour. Recommended for cavemen, lumberjacks, road builders and wild bears. To summarise: a big blast of flavour, loads of bang for the buck!
Humans who devour Rump Steaks are too wild and beastly to drink wine, therefore we recommend Irish whiskey or dark Irish dry stout.
Only available unsliced.
Steak Type:
Beef Rump
Origin:
NI / Ireland
Fermentation:
Wet
Packaging:
Vacuum
Beef Freaks
Rump is a boneless four-muscled cut that is found between the sirloin and topside cuts.
This cut is a great all-rounder steak, it’s a little more firm than its counterparts but FULL of flavour. Great for roasting, frying or barbecuing.
If you want to impress your mates by barbecuing some daddy steaks without spending a ton of cash on them - buy Rump!
This premium Rump Beef Steak is matured in our custom built maturation hall for a minimum of 21 days to optimise flavour.
The Prep
Get in the zone… preparing this steak is a primal ritual, tighten your loincloth and sharpen your teeth.
Using your meat knife, cut your Beef Rump steaks evenly 5cm thick.
Remove from fridge 30-60 minutes before cooking, to make sure they’re at room temperature.
Rub down with oil (flavourless oil best with a high smoking point e.g. groundnut or vegetable oil).
Coat in generous amount of sea salt.
Avoid adding pepper until after the steak is cooked (if the pan is hot, the pepper will burn and taste acrid).
Preheat your oven to 150°C.
Cooking
Use a a griddle or heavy based frying pan large enough to hold the meat.
Add a small dash of oil and heat your pan/griddle until the oil starts to smoke.
Fire your Rump steak on the pan/griddle and sear for 3 minutes on each side (6 minutes total).
** Try NOT to touch your steak while it’s cooking! **
Using your tongs, transfer the meat to a baking tray.
Cook in your preheated oven (150°C) for 12 minutes.
Rest your Rump steaks on a warm plate for 10 minutes.
Slice, serve and devour.
Spotify Beat for the Meat
Nutrients
(Typical per 100g)
Energy: 726 kJ/ 174 kcal
Fat: 10.1 g, of which saturates: 4.3 g
Carbohydrate: 0 g, of which Sugars: 0 g
Fibre: 0 g
Protein: 20.7 g
Salt: 0.1 g
Storage
Keep refrigerated, use within 5 days of delivery.
Suitable for Freezing
Keep frozen at -18°C or below
Defrost overnight in refrigerator
Never re-freeze once defrosted
Use within 24 hours of defrosting
