Rump steak is somewhat overlooked in the pecking order and in this sense we feel a real undiscovered gem.
Although slightly less tender than say rib-eye or sirloin, when cooked to medium and rested well this steak delivers rich depths of flavour.
Simply slice with the grain on the angle and sprinkle with sea salt to serve.
- Dry-aged for a minimum of 28 days.
- Grass-fed, responsibly reared, free range.
- Reared in the Glens of Scotland.