Quality Rump Steak-Grass Fed-28 Day Mature – Tender and Tastes Fantastic – So Good.

Quality Rump Steak-Grass Fed-28 Day Mature-Sensational Flavour – Beautiful

Quality Rump Steak-Grass Fed-28 Day Mature – Order on Website Today – Delivering London and Home Counties Daily.

Quality Rump Steak-Grass Fed-28 Day Mature
Quality Rump Steak-Grass Fed-28 Day Mature

How to Cook Grass Fed Rump Steak or Joint in Slow Cooker. Quality Rump Steak-Grass Fed-28 Day Mature

Slow-Cooker Grass-fed Beef Roast. 1 grass-fed beef roast (chuck, sirloin, rump) 1 cup water or beef broth. salt and pepper. Place roast in slow-cooker (roast can be thawed or frozen), pour in water or broth, sprinkQuality Rump Steak-Grass Fed-28 Day Maturele both sides of roast with salt and pepper (about 1 tsp salt per side depending on size of roast).

What do you need to Cook Grass Fed Beef.

All you need is a slow-cooker, a roast (my personal favorite for this method is chuck or sirloin), salt, some water and time. The key is time. You can’t rush grass-fed beef. We don’t rush the cattle when we raise them so don’t rush the meat when you cook it.

What is the Best Rump Tail to Cook.

Well flavoured with a distinctive grain, our Red Ruby Beef Rump Tail is perfect for those who like a bit of character in their beef. Best cooked fast and hot, rump tail is most suited to cooking on the barbecue. The smokey caramelisation of carefully charred meat compliments the rich beefy flavour of this interesting cut. Quality Rump Steak-Grass Fed-28 Day Mature

Rump Steak and Chips.

This great dish feels like a treat, but is simple enough for a midweek dinner.


  • 2 baking potatoes, cut into wedges
  • 30ml (2 tbsp) olive oil
  • ½ tsp paprika
  • 250g (8oz) frozen peas
  • 1 Little Gem lettuce, torn into pieces
  • handful fresh mint leaves
  • 1 lemon, squeezed
  • 475g (15oz) beef rump steak


  1. Preheat the oven to gas 5, 190°C, fan 170°C. In a roasting tray, toss the potatoes with half the oil, the paprika, and a little seasoning. Roast in the oven for 35 minutes, until golden.
  2. Meanwhile, cook the peas in boiling salted water for 2 minutes. Drain and refresh under cold running water, then toss with the lettuce and mint. Brush the steaks with a little of the remaining oil and set aside. Whisk the rest of the oil with the lemon juice and seasoning, then drizzle over the lettuce and peas. Quality Rump Steak-Grass Fed-28 Day Mature
  3. Heat a frying pan until hot, add the steak and fry for 4-5 minutes on each side, until cooked through. Transfer to a board for 5 minutes to rest.
  4. Pour the pan juices over the peas. Slice the steak and serve with the potato wedges and vegetable

Stir Fry Rump Steak

This delicious steak sandwich recipe is adapted from our friends over at N&C Produce

The website is a hive of meaty treats, and is perfect for anyone looking for recipe inspiration at this time. Quality Rump Steak-Grass Fed-28 Day Mature

Stir Fry Rump Steak This recipe uses thin cut beef steaks, and is topped off with some caramelised mushrooms, to give it some more depth and bite. It’s finished by being smothered in a homemade relish, but you could just as easily use a shop bought relish of your choice. Stir Fry Rump Steak

Prep Time: 20 mins

Cook Time: 10 minutes

Servings: 4


  • 4 rump steaks (thinly sliced) 
  • salt and black pepper  
  • 2tsp Dijon mustard  
  • 2tbsp olive oil  
  • 1 medium onion, peeled and finely sliced
  • 200g mushrooms, sliced  
  • 1tsp sugar  
  • 2tbsp balsamic vinegar  

For the relish

  • 2tbsp tomato ketchup  
  • 2tbsp sweet chilli sauce 
  • 1tsp dried chilli flakes
  • 2tbsp mayonnaise   
  • 4 small baguettes, warmed  
  • Salad, to garnish

Remove the steaks from the fridge at least 20 minutes before you’ll be cooking them to let them get up to room temperature. Slice the steaks thinly against the grain, then transfer them to a plate or bowl. Quality Rump Steak-Grass Fed-28 Day Mature

Pour in 1tbsp olive oil and add the mustard and give the steak slices a good stir (or use your hands), to make sure the slices are nice and coated. Cover and leave to one side. Quality Rump Steak-Grass Fed-28 Day Mature

To cook the caramelised mushrooms, heat the remaining 1tsp of oil in a large pan and cook the onions and mushrooms for 4-5 minutes under a low heat until they’re nice and soft. Add the sugar and the balsamic vinegar. Cook for another 5 minutes until slightly caramelised. Remove from the heat and transfer the mixture to a small bowl. 

Meanwhile, to prepare the relish, get a small bowl and mix all the ingredients together and set aside. 

Return the pan to the heat until hot, you don’t need to add oil, as that’s on the steak. Cook the steak slices for 3-4 minutes or until your liking. 

Cut the bread in half and spread with the relish and salad. Top with the steak, caramelised mushrooms and onions and top it with some more relish. 

Serve with chips or wedges and some extra relish for dunking.

Rump Steak - Beef Stir Fry

Stir Fry Rump Steak

Chris Otim – Master Chef
Our quick and easy beef stir-fry can be whipped up in one pan using just a handful of ingredients. This takeaway classic is perfect for a family midweek meal. 
Prep Time 20 mins
Cook Time 20 mins
5 Mins 5 mins
Total Time 45 mins
Course Main Course
Cuisine Chinese
Servings 3 People
Calories 145 kcal


  • Mixing Bowl – Non Metal
  • Chopping Board
  • Knife
  • Small Wok


  • 500 g Rump Steak Cut into Fine Strips
  • 2 tbsp Balsamic Vinegar Regular Brand is fine
  • 2 tbsp Dark Soy Sauce Regular Brand is fine
  • 2 tbsp Worcestershire Sauce Lea & Perrin
  • 1 Bunch of Spring Onions Slice Diagonal – Fine
  • 200 g Pimento Peppers Roasted – Fine Sliced
  • 300 g Egg Noodles Good Quality


  • STEP 1
    Place the beef in a medium non-metallic bowl and cover with the vinegar, soy and Worcestershire sauce. Leave to marinate for 20 mins, or if you have the time, even better overnight!
  • STEP 2
    Heat a small dry wok until very hot. Tip in the beef, marinade and spring onions, stir fry for 2 mins. Add the roasted peppers, then stir fry for a further 2 mins. Divide the stir fry between shallow bowls and serve with some boiled rice.



1 Tips for Making the Perfect Stir-Fry
Stir Fry Rump Steak
  1. If you have ever tried making a stir-fry at home and feel like you could have done better,  just try again! The one common mistake that rookie cooks make is that they add too many things to their wok at once.
2. If you add too many items, it will cool down your wok. Your food will simmer or steam and not fry. You really want it to fry your food—especially meats. Also, if you add all your ingredients at once, you are not accounting for all the different cooking rates of your foods. For instance, hard carrots need more time to cook than shrimp or thin strips of chicken breast.
3. Your wok should be smoking hot. To make a good stir-fry, you absolutely must have an extremely hot wok. A sauté pan works well, too.
4. Do not cook ice-cold meat. Adding cold meat will instantly cool off your wok. To avoid this, let the meat sit out at room temperature for 20 minutes before you cook it. You can marinate it during this waiting time with soy sauce and a little bit of wine. When you are ready to cook, remove the meat from the marinade, drain it, and pat it dry before you add it to the wok.
5. If you have more than 8 ounces of meat we would suggest cooking in batches. Overloading your wok with meat will cool it off, and as the meat releases its juices, it will end up simmering and steaming rather than frying. This means the meat will turn grey and tough rather than brown and tender. Try adding the cooked meat in at the end!
Keyword beef, chinese, rump steak, stir fry

Stir Fry Rump Steak – Fantastic Flavour – So Tender

Buy Fresh Steak Online | N&C Produce (ncmeatproduce.co.uk)

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