Description

The rump steak has less fat but is still tender and full of flavour. It is a popular choice offering great value for money, being more affordable than some of the other well-known steak cuts.

Dry-aged on the bone for a minimum of 30 days.

Our grass-fed heritage Sussex breed, slow-reared beef comes directly from our own local farm to our small private abattoir. Provenance, sustainability and ethical farming/butchery doesn’t get better than that! If we do have to keep up with demand by buying extra beef cuts we source from ethical British farms, and as locally as possible.