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Beef Rump Steak
Price range: £ 8.88 through £ 14.20
Full of flavour and beautifully marbled, our grass-fed Rump Steak is perfect for grilling, pan-searing, or BBQing. Dry-aged for enhanced tenderness, it’s a true steak lover’s delight.
Rump Steak – Bold Flavour, Incredible Quality
A truly great Rump starts with heritage-breed cattle, slow-grown for superior flavour. Dry-aged at just above freezing, our steaks mature naturally, breaking down muscle fibres to achieve perfect tenderness and a deep, distinctive taste. Lean yet beautifully marbled, this cut is packed with flavour, making it an ideal choice for grilling, pan-searing, or BBQing.
The Mark of a Properly Aged Steak
A well-hung Rump Steak should be deep in colour, a sign of expert dry-ageing, and should have a good fat covering on the original joint, ensuring the rich marbling that enhances its bold flavour. This versatile cut can be enjoyed at any thickness, though it's best served rare to medium-rare for maximum juiciness.
The Perfect Steak for Every Occasion
Whether you’re a steak enthusiast, on a keto or low-carb diet, or simply love great beef, the Rump Steak is a standout choice. Why not explore our whole rump roasting joint for an impressive feast? Or browse our full range of premium steaks, including Sirloin, Filet, and Ribeye—all expertly butchered and dry-aged for exceptional quality.
Order Your Rump Today
Add a Rump Steak to your online meat delivery or collection order today and experience one of the most flavour-packed steaks in the world of dry-aged beef.
17 reviews for Beef Rump Steak
Only logged in customers who have purchased this product may leave a review.
How to Cook Rump Steak
- Bring to room temperature – take the steak out of the fridge at least 30-60 minutes before cooking.
- Pat dry and season well with salt, pepper, and any preferred herbs or spice rub.
- Heat a heavy pan or grill until smoking hot. Add a splash of oil with a high smoke point.
- Sear the steak for 2-3 minutes per side for rare (internal temp ~50°C), 3-4 minutes per side for medium-rare (~55°C), or 4-5 minutes per side for medium (~60°C).
- Baste with Butter and add garlic or thyme for extra flavour in the last minute of cooking.
- Rest the steak for 5-10 minutes, loosely covered, to allow juices to redistribute.
- Slice against the grain if serving in strips or to share.
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Alan Comley (verified owner) –
a very nice steak
Chris A. (verified owner) –
Wonderfully tender steak
Susan Pape (verified owner) –
Sally (verified owner) –
Excellent quality
Natasha (verified owner) –
Delicious and sc-rumptious, as usual.
martin peacock (verified owner) –
Best ever
Daisy Butters (verified owner) –
Excellent
Sally (verified owner) –
Quickly seared on both sides and was as tender as filet steak. Wonderful
Victoria W. (verified owner) –
Excellent quality
Victoria (verified owner) –
Excellent quality
Chris Morton (verified owner) –
Great tasting product delivered with very good customer service
Jane J. (verified owner) –
Always a winner when it steak night supper
Joshua C. (verified owner) –
Restaurant quality & taste.
Anonymous (verified owner) –
Restaurant standard
Joshua (verified owner) –
Excellent as always
Valerie Fernee (verified owner) –
Tender couldn’t fault
Daisy B. (verified owner) –
Flavourful and well marbled every time