West Country Grass-Fed Rump Steak: Big on Flavour, Perfect for Every Occasion

Our West Country Grass-Fed Rump Steak is a cut that combines bold, beefy flavour with excellent value. Sourced from trusted farms in the lush pastures of the West Country, this steak represents the best of grass-fed beef, raised with care and a commitment to quality.

Why Choose Rump Steak?
Cut from the hindquarter, rump steak is renowned for its deep, rich flavour and satisfying texture. While slightly firmer than cuts like fillet or sirloin, rump steak delivers a robust taste that steak enthusiasts love. It’s a versatile choice, perfect for a wide variety of dishes, from steak dinners to hearty salads and stir-fries.

The Grass-Fed Difference
Our cattle graze freely on nutrient-rich grasses, resulting in beef that is naturally lean, tender, and full of flavour. Grass-fed beef is better for the environment and your plate, offering a cleaner, richer taste with superior nutritional value.

Why Choose Our West Country Grass-Fed Rump Steak?

• Locally Sourced: From farms in the West Country, where traditional methods and sustainable practices are at the heart of farming.
• Grass-Fed Excellence: Naturally lean and full of rich, beefy flavour.
• Versatile and Delicious: Perfect for grilling, pan-frying, or slicing into your favourite recipes.
• Expertly Butchered: Hand-trimmed for precision and quality in every cut.

Whether you’re preparing a quick weeknight meal or a feast for family and friends, our West Country Grass-Fed Rump Steak is a cut you can rely on for its bold taste and outstanding quality.

Discover the full flavour of the West Country in every bite of this classic steak. It’s the perfect balance of tradition, craftsmanship, and unbeatable value.

Cooking Your Rump Steak
Rump steak is versatile and easy to cook. Here’s how to get the most out of this delicious cut:

1. Preparation: Remove the steak from the fridge 30 minutes before cooking. Pat it dry and season generously with salt and pepper. Add a drizzle of olive oil to help develop a crust.
2. Cooking: Heat a pan, grill, or barbecue to high. Sear the steak for 3–4 minutes per side for medium-rare, adjusting based on your preference. For thicker steaks, reduce the heat after searing to ensure even cooking.
3. Resting: Allow the steak to rest under foil for 5 minutes before slicing. This locks in the juices and enhances the flavour.

Slice the rump steak thinly against the grain for maximum tenderness and serve with your favourite sides. Pair with chunky chips, grilled vegetables, or a fresh salad, and finish with a classic sauce like peppercorn or garlic butter for an elevated touch.

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days