Our Master Butcher's Top Tips for Rump Steak

About our Rump Steaks...

Our 40 day hung and dry aged steak sits just behind the back legs of the bullock and is the most flavoursome of all steaks. We feel you can't beat a sharing rump steak, it has a punch of flavour that just can't be beaten,

As well as working with amazing local farmers, you'll see our own Ruby Red cattle grazing on the banks of the River Clyst - a native Devon breed producing the highest quality beef. The Reds are a slower growing breed & they take time to grow to their natural maturity - producing something a little bit special.

Phil's Top Cooking Tips for the best Rump Steak...

Bring the meat to room temperature before cooking - Phil recommends about an hour out of the fridge!
Simply season with some rock salt, before placing into a heated pan or onto the barbecue (we like it straight onto the coals!)
Cook for about 3-3.5 minutes on each side, for the perfectly succulent medium rare steak
Rest the rump for about 6-8 minutes once out of the pan, to absorb the juices and best flavour!
Phil loves his rump steaks cut into strips, perfect for sharing with all the family

Darts Farm

Our Master Butcher's Top Tips for Rump Steak

Posted in Butchers on 03 Feb 2022

About our Rump Steaks...

Phil's Top Cooking Tips for the best Rump Steak...

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