Always, always take the steak out the fridge for at least 20 minutes to allow it to come to room temperature! If you don’t do this, you’ll end up with uneven heat going through the beef when you cook it!
Once the steak is at room temperature, pat it dry with a paper towel and massage both its sides with Himalayan Salt and Ground Pepper!
Preheat oven to 180 degrees.
21 day aged piece rump steak, 5cm thick
1 garlic clove, finely chopped
2 tbsp Vegetable Oil
A pinch of salt
Freshly ground black pepper
Though at only half the price of Sirloin steak, the Rump steak is chosen by those who seek out the finest taste! Because it derives from the bum side of a cow — the region which works hardest among bovine — the meat is not as tender as the more popular Sirloin steak, however it is almost unanimously considered among top chefs to have the finer taste when cooked right! Lucky for you, here’s everything you need to know on how to nail cooking it first time!
What to serve with:
Our strong recommendation is to serve your Rump steak with either chips or mashed potatoes alongside some bearnaise sauce and a beautiful garden salad or some cheeky creamed spinach!
Click one of the cows above to buy a share. Then alongside our set cuts, customise your combo of minced products.
Once 100% sold, your cow is slaughtered and matured for 3 weeks for premium texture and flavour.
Your meat is then pre-portioned into 28 or 56 meals, vacuum sealed, and finally boxed using biodegradable cartons.
We'll 'moo-ve' your meat-box to your doorstep, safely chilled, as well as free of any further charge!
You'll know the farm, farmer, breed and ear tag number of the cow you buy a share of. No more mystery meat! :)
No hormones or preventative antibiotics for the cow and no nasty additives or preservatives to your meat!
Your cow will always be reared slowly and naturally. Slaughter takes always place humanely by captive bolt stunning.
We only slaughter cows once completely sold and offer a nose-to-tail mix of meat in every box so all is used!