8oz Angus Rump Steak
Cut from the rump these Angus Rump Steak are firm, juicy and bursting with flavour. Suitable for everyday eating by frying, grilling or barbecuing. Our home delivered rump steaks are a very versatile quality steak. 8oz but you can Order in any denomination eg 6oz or say 1kg+
Our rump steak delivery is designed to ensure your food gets to you fresh from the butchers block.
96 in stock
Our pedigree Aberdeen Angus cattle are extensively reared and allowed to mature slowly on a grass diet. Grass-fed meat tends to be lower in total fat and has higher vitamin levels. The beef is then locally hung for a minimum of 28 days to maximise tenderness and flavour.
We are not mass producers and therefore concentrate on the quality of our product rather than quantity.
8oz Angus Rump Steak
What are the different Types of Steak in a Restaurant
Main Types of Steak 1 Tenderloin (aka Filet Mignon) 2 T-Bone 3 Ribeye 4 New York Strip 5 Hanger Steak 6 Flank 7 Tri-Tip 8 Prime Rib 9 Flat Iron 10 Wagyu Steak
What are the most Important Characteristics of a Steak
Overall, there are two key characteristics of a steak to consider: tenderness and flavor. What Makes a Steak Tender? The importance of tenderness can’t be underestimated; “tenderizing” a steak is a popular search topic for that reason.
What are the most Popular Cuts of Steak in the UK
UKs Most Popular Steaks at a Glance 1 Rib Eye Steak. 2 New York Strip Steak. 3 Beef Tenderloin. 4 T-Bone Steak. 5 Flank Steak. 6 Top Sirloin Steak.
What kind of Steak should I buy if I am Cooking to Impress
If you’re cooking to impress and only a tender, juicy steak will cut it, don’t be fooled into spending a fortune. Beyond the much-loved fillet, sirloin, rib-eye and rump, there’s a world of underrated, good-value steaks that will seriously deliver on the flavour front.
Rump Steak Recipe
Try our perfect method for cooking a simple rump steak with these easy, fool proof steps. Serve with golden brown chips for an indulgent dinner for two
- 2 x 200g rump steak about 2-3cm thick
- 1 tbsp sunflower oil
- 1 tbsp unsalted butter
- 1 large garlic clove , bashed once
- 1 sprig thyme or rosemary (optional)
- STEP 1
Take the steaks out of the fridge 30 mins before cooking them. Pat them dry and season.
- STEP 2
Heat a non-stick heavy-based frying pan over a very high heat. Drizzle in the oil, then add the butter, garlic and steaks, nestling the herbs around them. With a pair of tongs, turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done.
If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done. If your steak has a thick layer of fat running down the side, hold the steak on its side with a pair of tongs and push the fat into the pan for 2 mins or until golden brown.
- STEP 3
Transfer the steak to a plate. Cover in foil and leave to rest for 5 mins before serving.
What is the Best way to Cook Lean Rump Steak with Broccoli and Peppers
A light and speedy Asian-inspired supper of lean rump steak with broccoli, peppers, chillies and a citrus soy sauce The whole family will enjoy this hand-held supper for a quick TV dinner
- A lighter version of the family classic that retains its full flavour There’s no need to resort to ready-chopped veg and bottled sauces – make your own in 20 mins