The traditional slice of rump steak, cut across the whole primal, yields a cross-section of several muscles with the grains running different ways. This results in varying degrees of tenderness across the meat. The fat border, which runs along the curved side, is easily removed if desired.
Frozen vacuum packs should be consumed within 12 months of freezing date. To thaw put the package in the refrigerator (overnight for joints). Packages can also be placed in a bowl of cool water or at room temperature.
*We try our best at Cliffe Bank Estate to provide the correct weight of beef you have ordered but is subject to change dependent on stock*
Rump Steak
Our local traditional grass-fed Hereford cattle is expertly butchered by Mr Callum Edge. The meat is then hung for 4 weeks to enhance the quality and flavour with a "dry-ageing" process. This superior process ensures that our product is incredibly tender and succulent with a delicious flavour.
Fresh, vacuum packed and boxed, directly from our village farm at Cliffe Bank Estate.