Cornish Grass-Fed Dry Aged Beef Rump Steak | 500g

Cornish Grass-Fed Dry Aged Beef Rump Steak |  500g

Elevate steak night with our Cornish Beef Rump Steak - One of the classic steaks; grass-fed beef rump steaks are most flavoursome. Rump steak is the ultimate steak lover's budget champion. Cut from the hindquarter (just behind the sirloin), it is a hardworking muscle that sacrifices a little softness for a massive, savoury beef flavour that outshines more expensive cuts. It is leaner and firmer than a ribeye or sirloin, meaning it needs quick, high-heat cooking to medium-rare and a solid rest to stay juicy and tender.

2 x 250g steaks

Why Choose Our Dry-Aged Beef Steaks?

• 21-Day Dry Aged: Aged naturally to intensify flavour and enhance tenderness.
• 100% Grass-Fed: Raised on lush Cornish pastures for superior marbling.
• Master Butchery: Precisely trimmed and cut by expert butchers.
• Fresh UK Delivery: Vacuum-packed and delivered chilled.

Weight: 500g  - 2 x 250g Steaks.

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK

Storage: Keep refrigerated below 4°C. Suitable for home freezing.

Delivery: Mainland UK only. Some highland and IOW postcoses may incur additional charges.

👨🍳 Chef’s Tip: Master the Perfect Rump Steak

Rump is a hard-working muscle that packs unbeatable, deep beef flavour—but because it is leaner and firmer than a ribeye or fillet, it demands precision. Cook it a fraction past medium, and it becomes chewy. The secret to a melt-in-the-mouth rump is high-heat fast searing, medium-rare target doneness, an extended rest, and thin carving across the grain.

1. 24-Hour Dry-Brine (Non-Negotiable for Rump): Season the steak heavily on all sides with coarse sea salt 24 hours before cooking and keep it uncovered on a wire rack in the fridge. This softens the tighter muscle fibres, retains juice, and dries out the exterior so you get a deep crust without overcooking the inside.

2. Bring Completely to Room Temp (1 Hour Out): Cold rump thrown into a skillet contracts sharply, pushing out juices and resulting in a rubbery texture. Take it out of the fridge a full 60 minutes before cooking to relax the meat.

3. High-Heat Sear in Tallow or Neutral Oil: Get a heavy cast-iron skillet smoking hot. Render the fat strip on the edge of the rump first by holding it vertically with tongs for 1 minute, then lay it flat. Sear for 2 to 3 minutes total, flipping every 30 to 45 seconds to keep the heat distribution even.

4. Butter Baste with Garlic & Herbs: Drop the heat to medium during the final minute of cooking. Add 2 tbsp of unsalted butter, 2 crushed garlic cloves, and fresh thyme. Tilt the skillet and spoon the foaming butter rapidly over the steak to add rich fat and moisture to the lean meat.

5. Target Medium-Rare ONLY: Use an instant-read probe thermometer. Pull the steak out of the pan as soon as the center reaches 50°C–52°C for Medium-Rare (finishing at 54°C–56°C during the rest). Rump should never be cooked beyond medium, as the lack of internal marbling causes it to dry out quickly.

6. Rest for 8–10 Minutes: Because rump muscle fibres contract tightly under high heat, give it a long rest on a warm board loosely tented with foil. This lets the muscle relax completely and reabsorb its savoury juices.

7. Carve Thinly Across the Grain: Look closely at the steak to identify the directional lines of the muscle fibres. Slice thinly at a 45-degree angle perpendicular to the grain. Cutting across the fibres shortens them, ensuring every bite feels incredibly tender.