Native Breed Beef Rump Steaks

What is rump steak?

Rump steak is cut from the rear of the animal, from muscles that do more work than the loin. That gives rump a slightly firmer texture than sirloin or ribeye, together with a deep, pronounced beef flavour that makes it one of the classic steak cuts.

Our rump steaks are cut from British native-breed beef and aged for flavour and tenderness before being prepared for delivery.

Choose your rump steak size

This product is currently available in two paired steak sizes:

• 2 x 284g (10 oz) – a generous classic steak portion
• 2 x 340g (12 oz) – a larger, thicker steak for a more substantial meal

Both packs contain two steaks.

How does rump compare with other steaks?

Compared with sirloin: rump has a firmer bite and a strong beef flavour, while sirloin has a softer texture and a different balance of fat through the cut.

Compared with ribeye: rump has a firmer grain, while ribeye carries heavier internal marbling and fat seams that give it a richer eating style.

Compared with picanha: picanha is the rump cap with its distinctive fat covering, while these rump steaks are cut from the larger rump section and have a different grain and fat distribution.

How to cook rump steak

Take the steaks out of the fridge around 30–45 minutes before cooking, pat them dry and season well.

Heat a heavy frying pan, griddle or barbecue until very hot. Sear the steaks well on both sides, turning regularly to build an even crust. Because steak thickness varies, use a thermometer rather than relying only on minutes.

As a guide, remove the steaks at around 52–54°C for medium-rare or 57–60°C for medium. The internal temperature will continue to rise slightly while resting.

Rest for 5–10 minutes before slicing. For the most tender result, slice across the grain.

Best ways to serve rump steak

• Simply with sea salt and black pepper
• With peppercorn or mustard sauce
• With garlic butter and mushrooms
• Sliced over a warm salad
• With chips, roasted potatoes or seasonal greens
• Cooked over charcoal and served with chimichurri

Rump steak FAQs

Is rump steak tender?

Rump is naturally firmer than fillet, sirloin or ribeye, but careful cooking and slicing across the grain produce a tender, satisfying steak with excellent flavour.

What gives rump steak its flavour?

Its flavour comes from the character of the working muscle, the quality and maturity of the beef, and the natural fat carried by the cut.

Can rump steak be barbecued?

Yes. Rump is very well suited to grilling over high direct heat. Keep a cooler zone available if the steaks are particularly thick.

Which size should I choose?

The 284g steaks are a generous individual portion. Choose the 340g steaks if you prefer a larger, thicker steak.

How long should rump steak rest?

Usually 5–10 minutes, depending on thickness.

Other steaks to try

For a softer steak with a different fat profile, see our native breed sirloin steaks. For the distinctive fat-capped rump cut popular in Brazilian barbecue, see our picanha steaks.