Dry Aged Rump Steak
The rump is cut from the hind quarter and dry aged for for 28 – 40 days. Rump is a very versatile lean cut of steak which can be used for a whole host of every dishes.
Why we dry age
By hanging the beef carcasses on-the-bone and dry ageing the beef, it naturally allows the enzymes to react, breaking down the muscle fibres and connective tissues, resulting in improved texture and flavour which gives the meat its tenderness. Through the process of dry ageing, you also lose moisture in the beef, concentrating the flavours, and giving you a depth of flavour only achieved by the process of dry ageing.
Please note; the price shown is based on a single steak at the weight shown.
100% Freshness Guarantee
We promise your complete satisfaction. That is our commitment to you.
Your meat order will be securely sealed in a temperature-controlled polystyrene cool-box, keeping your meat below 4°C until you receive it, always arriving fresh and in perfect condition!
Standard next day delivery to UK mainland addresses is £6.00. Orders over £100 are carriage free.
For full details, see Delivery & Packaging
Delivery cut-off times.