Rump Steak (Dry Aged)

Description

If it is rich beefy flavour you are after than the Rump is the perfect cut. A hard working muscle but still relatively lean, our salt-ageing help this cut develop tenderness closer to its Sirloin neighbour.

It tends to be at its best around the medium-rare mark, but can go a little further to medium.

If you are serving for more than one person we recommend a thicker sharing steak (500g+), these cook much more evenly and bring our the wonderful salt-aged buttery sweetness in the beef.

For more tips on buying, cooking and serving the perfect steak see our complete guide.