Pork Rump Steaks

A perfect quick-cook steak of organic pork that works as brilliantly on the barbecue as it does in the pan or griddle. For that added something, you could tenderise it first, and marinate it in your choice of punchy flavours - think fresh herbs, spice, and citrus - before flash frying.

Good To Know

Ingredients & Nutritional's

Organic, Outdoor Bred and Reared Pork
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 270Kcal/ 1119kJ | Fat 21.7g of which saturates 8.0g |  Protein 18.6g | Salt 0.13g

How To Store

Our pork rump steaks are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 7-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

Our organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoors bred and reared, and they spend their whole lives outside the way they should. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints so that, we can do everything from our famous Roam & Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished,, cooked with carefully selected cures and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.

How To Cook

We Recommend:  

Pan-Seared Pork Rump Steaks with Mustard Cream Sauce:

Ingredients:

• 4 pork rump steaks (about 150-200g each)
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 200ml double cream
• 1-2 tbsp Dijon mustard (to taste)
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• Fresh parsley, chopped (for garnish)

Method:

1. Prepare the Steaks: Season the pork rump steaks generously with salt and pepper on both sides.

2. Sear the Steaks: Heat the olive oil in a large skillet over medium-high heat. Add the pork rump steaks and sear for 4-5 minutes on each side, or until they are nicely browned and cooked through (internal temperature should reach 70°C). Remove the steaks from the skillet and set aside to rest.

3. Sauté the Onions and Garlic: In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.

4. Make the Mustard Cream Sauce: Reduce the heat to medium and pour in the double cream, stirring to combine with the onion and garlic. Stir in the Dijon mustard and thyme, and cook for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

5. Combine: Return the seared pork rump steaks to the skillet, coating them with the mustard cream sauce. Heat through for about 1-2 minutes.

6. Serve: Plate the pork rump steaks and spoon the mustard cream sauce over the top. Garnish with freshly chopped parsley. Serve with your choice of sides, such as mashed potatoes, steamed vegetables, or a fresh salad.

7. Enjoy: This Pan-Seared Pork Rump Steaks with Mustard Cream Sauce recipe is simple yet elegant, perfect for a satisfying dinner! Enjoy!