Our Traditional Rump Steak is cut from farm-assured British beef and matured for 21 days for tenderness and flavour. Rich and full-flavoured, it has the hearty character you’d expect from this classic steak cut.

Where naturally present, a layer of fat around the edge melts during cooking to enhance the delicious beef flavour. As a traditional cut from the whole rump, each steak may vary slightly in shape, marbling and appearance.

Serve with our award-winning Alpine Fries and Creamy Peppercorn Sauce for a memorable steak night in.

Cooking guidelines from defrosted: remove the steak from its packaging, pat dry with kitchen paper. Allow the meat to come to room temperature for 20 minutes. Heat a little oil in a heavy based frying pan, over a medium heat, once hot cook the steaks to your liking following the recommended times, turn the steak occasionally and sear all over.

Rare - Medium Rare: 4-5 minutes, rest for 6 minutes.

Medium - Medium Well: 6-7 minutes, rest for 4 minutes.

Well Done: 8-9 minutes, rest for 1 minute.

Once you have achieved a good level of caramelisation you may need to lower the heat so as not to overdo the outer surfaces. Remove from the pan, cover loosely with foil and leave to rest for the recommended time. Cooking appliances vary in performance, these are guidelines only.