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Uruguay cattle has the quality of our residing in the countryside, along with favorable climatic factors improving animals genetics producing tender & tasty beef.
A splendid cut of Angus and Hereford Argentine beef. Providing incredible texture and wonderful flavours.
A Wagyu / Shorthorn cross, which has been reared stress-free on the open, grassy pastures of Ireland. Shorthorn are renowned themselves for producing marbled beef, so when crossed with Wagyu the results are sublime. Their diet is supplemented with chocolate, which adds a touch of sweetness to the bite.
What Is Rump Steak?
As the name states, rump steak is a cut that comes from the rear back of the cow. It is located in between the sirloin and topside and is a firm cut of meat. The rump is a cut of beef that isn’t quite as tender as sirloin, but it makes up for it with delicious flavour.
Should I Choose Sirloin or Rump Steak?
When choosing between sirloin or rump, rump steak is ideal for grilling or frying due to its firmness and size and pairs perfectly with handmade chips and salad. Why not try this delicious rump steak recipe with a tantalising Béarnaise sauce? If you’re looking to prep on a barbecue, thinly slice the beef for optimum results. Sirloin is also a great cut, often quite lean, but still provides plenty of tender, juicy meat.
Browse our range of rump steak today, or discover other variants of beef available such as the Sirloin steak and Fillet steak. We fulfil large orders too, simply choose your quantity for bulk rump steak or bulk ribeye steak delivered to a location of your choice.
How Do You Cook Rump Steak?
Allow the rump steak to come to room temperature before cooking. For the perfect medium-rare, sear the rump steak in a pan on high heat for three minutes on each side. Leave to rest for a couple of minutes before slicing and serving.
If you want more advice on cooking the perfect steak, check out our recent blog post, where our chefs cover common mistakes that are made when cooking this great cut of beef.