60+ Day Dry aged Hereford Rump
£ 9.00 – £ 71.98
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.
The perfect Rump Steak recipe is below – why not also take a look at our recipe 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.
Onglet, also known as hangar steak, is one of the lesser known, better value steaks. In France and throughout continental Europe it is the classic choice of steak for Steak Frites. It is a lean, rope-shaped muscle running along the diaphragm behind the beef filet. As Onglet is technically offal rather than meat, it does [...]