The True Beef Lover’s Choice. Big, Bold Flavour with Exceptional Character.
For those who value deep, robust beef flavour above all else, the Rump Steak is the undisputed king. Sourced from the finest local Cornish cattle by Primrose Herd, our Grass-Fed Dry-Aged Beef Rump Steak delivers a traditional, old-fashioned punch of flavor that easily outshines leaner cuts like fillet.
Because the rump muscle works a bit harder, it develops a tighter, firmer grain that holds an immense amount of savory character. Don't mistake that for toughness—our rump steaks are patiently dry-aged on the bone, allowing the natural enzymes to meticulously break down the fibers until the meat is wonderfully tender while retaining its signature, juicy bite.
With a beautiful exterior cap of sweet, grass-fed fat that renders down beautifully during cooking, this steak is a masterclass in rustic artisan butchery. It’s the ultimate everyday luxury—delivering restaurant-quality flavor and incredible satisfaction at a fantastic value.
Why It’s a Cut Above:
100% Cornish Grass-Fed Beef: Responsibly raised on Cornwall's lush pastures for a completely natural, nutrient-dense diet.
Dry-Aged to Perfection: Aged traditionally to concentrate the juices, relax the grain, and enhance tenderness.
Maximum Value & Flavour: The perfect balance of a generous portion size, rich beefy profile, and an accessible price point.
👨🍳 Chef’s Tip: Slicing for Ultimate Tenderness
Because rump steak has a distinct grain and a slightly firmer texture than a rib-eye or sirloin, the way you slice it at the table makes a massive difference to how tender it feels in your mouth.
1.Drop the chill completely:Before cooking.
Rump steak can seize up if cooked straight from the fridge. Take it out 45 minutes before cooking, pat it bone-dry, and season it generously with sea salt to help build a beautiful, savory crust.
2.Keep it to Medium-Rare:The cooking phase.
Cook the steak in a hot pan with a splash of oil for about 2–3 minutes per side. Rump is at its absolute best when kept to medium-rare; overcooking it will cause the muscle fibers to tighten up.
3.Let the juices settle:The crucial pause.
Rest the steak on a warm board for at least 5 to 7 minutes. This allows the heat to equalize and forces the delicious juices back into the center of the meat instead of leaking out onto your cutting board.
4.Slice strictly against the grain:The carving secret.
Look closely at the steak to see which way the long muscle fibers are running. Take a sharp knife and carve the steak into thin strips perpendicular (at a 90-degree angle) to the grain. By cutting through the fibers rather than along them, you do the chewing work beforehand, ensuring every single bite melts in your mouth.
2 x 250g steaks included
1.Drop the chill completely:Before cooking.
Rump steak can seize up if cooked straight from the fridge. Take it out 45 minutes before cooking, pat it bone-dry, and season it generously with sea salt to help build a beautiful, savory crust.
2.Keep it to Medium-Rare:The cooking phase.
Cook the steak in a hot pan with a splash of oil for about 2–3 minutes per side. Rump is at its absolute best when kept to medium-rare; overcooking it will cause the muscle fibers to tighten up.
3.Let the juices settle:The crucial pause.
Rest the steak on a warm board for at least 5 to 7 minutes. This allows the heat to equalize and forces the delicious juices back into the center of the meat instead of leaking out onto your cutting board.
4.Slice strictly against the grain:The carving secret.
Look closely at the steak to see which way the long muscle fibers are running. Take a sharp knife and carve the steak into thin strips perpendicular (at a 90-degree angle) to the grain. By cutting through the fibers rather than along them, you do the chewing work beforehand, ensuring every single bite melts in your mouth.
Delivery Information
Primrose Herd beef is always fresh, butchered to order, vacuum-packed and shipped in recyclable packaging. Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.
Yes, the bacon contains Nitrates. We haven't found a nitrate-free cure that maintains the high quality stnadards of our pork and bacon products?
How does the meat arrive via courier?
All orders are despatched in high quality packing including woollen insulated lining and frozen coolling pads. The packaging keeps your meat cool for at least 48hrs. We send all orders on an overnight delivery service via APC couriers*
If deliveriing to Scottish Highlands, or IOW orders can take longer to arrive.
Will I receive order tracking?
When your order is despatched, you will receive a despatch notification from APC couriers via email. Additionally you will receive an SMS from the courrier on the morning of delivery. Usually a 2-hr delivery window is communicated to you so you know when in the day your items are arriving.
Is the meat sent fresh or frozen?
All our meat is shipped fresh in high quality packaging perfect for freezing once you receive your items if you wish.
When will my poultry order arrive?
All our poultry from Primrose Herd is ordered fresh each week and despatched on Thursdays and Fridays. Cut off for same week despatch is 1am on Wednesdays (for same week despatches) otherwise orders with poultry will despatch the following week.
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