Organic 28 Day Aged Beef Rump Steak

Organic rump steak from the hindquarter of our magnificent traditional breed beef. Each of your steaks is hand-cut and trimmed, with just the right amount of fat for a juicy, flavoursome steak supper.

Top tip: Begin your fry by rendering down some of the healthy organic fat trim. This will allow you to cook your steak in its own delicious juices.

Good To Know

Ingredients & Nutritional's

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g:

Calories: 170 kcal / 710 kJ
Fat: 10g
(of which Saturates 4g)
Carbohydrates: 0g
(of which Sugars 0g)
Fibre 0g
Protein: 20g
Salt: 0.1g

How To Store

Our 28-day aged beef Rump steak are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers 

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook

We Recommend: 

1. Prepare the steaks: Remove the rump steaks from the fridge at least 30 minutes before cooking to bring them to room temperature. This ensures even cooking.

2. Season: Pat the steaks dry with kitchen paper. Rub both sides with olive oil and generously season with salt and freshly ground black pepper.

3. Heat the pan: Place a heavy-based frying pan or skillet on a high heat and allow it to get very hot, but not smoking.

4. Cook the steaks:

   • For rare: Cook for 2 minutes on each side.
   • For medium-rare: Cook for 3-4 minutes on each side.
   • For medium: Cook for 4-5 minutes on each side.
   • For well-done: Cook for 6-7 minutes on each side.

   Turn the steaks only once during cooking to ensure an even sear.

5. Optional step: If desired, lower the heat to medium and add butter, crushed garlic, and fresh thyme or rosemary during the last minute of cooking. Baste the steaks by spooning the melted butter over them for extra flavour.

6. Rest the steaks: Transfer the cooked rump steaks to a plate, cover loosely with foil, and allow them to rest for 5 minutes. This helps the juices settle back into the meat, making it more tender.

7. Serve: Slice the steaks against the grain or serve them whole, with sides like mashed potatoes, steamed vegetables, or chips.

8. Enjoy: your juicy beef rump steaks!