The Rump Steak, like all prime cuts of beef should come from grass fed animals, ideally rare and heritage type breeds which have been properly hung at a constant temperature a degree or two above freezing to allow it to slowly mature, the fibres to break down and the wonderful distinctive flavour to develop. Lean, but with a hint of fine marbling, this is one of the most flavoursome steaks, perfect for the pan or the BBQ. Like all our steaks, from slowly grown grass-fed cattle, and matured slowly in our dry-ageing fridges.
A properly hung Rump Steak can be eaten at almost any thickness, depending on the preference of the person eating. Most experts, self-acclaimed or otherwise would insist that the colour of the raw Rump Steak should be relatively dark when compared to either a poorly hung piece of steak or one which has just been cut. It is a perfect steak to cook rare inside. The Rump Steak should have decent covering of fat over the original joint without which it will not have the characteristic, flavour enhancing marbling.
See also the description of Rump Roast below for a truly special and impressive way of roasting a whole or part Rump joint. Clearly we at Northfield Farm consider ourselves one of the top experts on dry-aged beef online or in the world of face to face retail. Look elsewhere in our online butcher shop for the appropriate accompaniments or other delicious cuts of beef, delivered straight to your home from our farm. Whether you are a self-avowed carnivore or on a Keto diet, or some other low-carb regime. The rump steak is one the kings of the steak world and perfect for these sorts of diets.
RUMP STEAK RECIPE
Rump Steak – Serves 2
Italian Seared Beef Rump Steak Ingredients:
1 tablespoon pine nuts
250g Beef Rump steak
2 heaped teaspoons green pesto (why not make your own?)
15 g Parmesan cheese
Put a large non-stick frying pan on a high heat, toasting the pine nuts as it heats up, tossing regularly and removing when golden.
Cut the fat off the rump steak, finely chop the fat and place in the pan to render and crisp up while you cut the sinew off the rump, then season it with sea salt and black pepper.
Place between two sheets of greaseproof paper and bash to 1cm thick with a rolling pin. This also tenderises the meat.
Scoop out and reserve the crispy bits of fat, then sear the steak in the hot pan for 1 minute on each side, until golden but still blushing in the middle. Remove to a board.
Spread the pesto over a sharing platter. Thinly slice the steak at an angle, then plate up. Pile the rocket on top, then scatter over the pine nuts and reserved crispy fat, if you like.
Mix the steak resting juices with 1 tablespoon of extra virgin olive oil and drizzle over. Shave over the Parmesan, tossing before serving.
- Our Beef Rump is carefully hung for a minimum of 28 days to produce richly flavoured, hugely flavoursome, tender meat.
- Beef Rump makes delicious steaks or can be presented as a rolled joint which is perfect for roasting.
- The South American joint Picanha is the Rump Cap, richly tender.
- All of our meat comes from traditionally bred animals who have led happy, outdoor lives.
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