Traditional Rump Steak

Our Traditional Rump Steaks are cut by hand in our Aberdeenshire butchery and matured for at least 35 days to ensure a tender texture. These steaks are cut from the rump cap and have a thin layer of fat around the edge which melts during cooking to enhance the flavour of this delicious steak.Serve with our award-winning Alpine Fries and Creamy Peppercorn Sauce for a memorable steak night in with a loved one.

NUTRITIONAL INFORMATION

COOKING INSTRUCTIONS

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.

HOW TO STORE

1. Storage: Keep frozen at -18°C or below
2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
3. Shelf life defrosted: Store in refrigerator and use within 24 hours